- 1 (1.6 oz.) freezer jam pectin
- 1 1/2 s sugar
- 2 s red raspberries, crushed
- 2 s blueberries, crushed
- 5 (8 oz.) or 2 (16 oz.) can-or-freeze jars
Combine freezer jam pectin and sugar in medium bowl, stirring to blend evenly. Add crushed red raspberries and crushed blueberries. Stir mixture 3 minutes. Fill can-or-freeze jars, leaving 1/2-inch headspace. Wipe rim and threads of jar with clean, damp cloth. Adjust cap. Refrigerate or freeze. Tip: Refrigerate jar or two of freezer jam for immediate use and freeze the rest. Defrost freezer jam in refrigerator.
Posted in Dips, Spreads and Glazes