Strawberry Raspberry Jam

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 (12 ounce) bags frozen raspberries, thawed
• 6 ounces frozen strawberries, thawed
• 1/4 cup water
• 5 cups sugar
• 1 1/2 cups brown sugar
• 3/4-1 cup liquid pectin (1 1/2 of those little pouches)

Recipe

• 1 you will also need 6 (12 ounces) jelly or jam jars, boiled or washed in hot soapy water, then rinsed in hot water smash the raspberries and strawberries and place them in a large sauce pot with the water.
• 2 bring to a simmer over medium-high heat then add the sugars.
• 3 turn heat to high and bring to a rolling boil, stirring often.
• 4 quickly stir in the pectin and let boil for 1 minute, stirring constantly.
• 5 remove from the heat and ladle into the jars to about 1/2-inch from the top.
• 6 place the lids on tight and turn the jars upside-down for 15 minutes then turn them right side up.
• 7 the jam will last for about 6 months in a cool, dark pantry and about 1 year in the refrigerator.