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Blueberry Raspberry Jam - CL 9/99

Blueberry Raspberry Jam - CL 9/99 — a community recipe on Potlikkr.

Ingredients

• 4.0 cup Blueberries
• 2.0 cup Raspberries
• 1.0 pkg Light Pectin Crystals
• 3.5 cup Granulated Sugar

Method (preview)

1. 1

   In large heavy saucepan or Dutch oven, crush blueberries with raspberries. Mix pectin crystals with 1/4 cup of the sugar; stir into berry mixture. Bring to full rolling boil over high heat, stirring constantly. Stir in remaining sugar; cook, stirring constantly, until in full rolling boil that cannot be stirred down. Boil, stirring, for 1 minute. Remove from heat. Stir for 5 minutes, skimming off any foam. Pour into prepared 1-cup canning jars, leaving 1/4-inch headspace. Seal with prepared discs and bands. Process in boiling water canner for 5 minutes. Makes 5 cups. PER 1 TBSP (15 ML): about 4l cal, 0 g pro, 0 g total fat (0 g sat fat), 11 g carb, 0 g fibre, 0 mg chol, 1 mg sodium. % RDI: 2% vit C. Testing for Setting Point: To test for setting point of conserves, jams and marmalades, chill two small plates in freezer. Remove conserve from heat. Drop 1/2 tsp onto one chilled plate and let cool. Tilt plate; the surface should wrinkle when pushed with fork. If too liquid, return to heat. Return plate to freezer. Repeat test every few minutes, using coldest plate, until desired consistency.

2. 2

   Posted to MasterMixes by Carole Walberg, walberg-at-escape.ca