Tonight I decided to make jam because berries were on sale at the store today. My sweet hubby helped out a lot and it turned out to be a fun night. The jam turned out yummy, a little more thin than I would like, but delicious!
Orange Berry Jam (Earlene Ertelt)
Prep: 30 min Process: 5 min Yield: 6 Half-Pints
3 c. fresh raspberries
2 c. fresh blueberries
6 1/2 c. sugar
1/2 c. finely chopped orange segments
2 tbsp. lemon juice
4 tsp. grated orange peel
1 pouch (3 oz.) liquid fruit pectin
Place raspberries and blueberries in a food processor; cover and process until blended. Transfer to a dutch oven. Stir in the sugar, orange segments, lemon juice and orange peel. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
Remove from the heat, skim off foam. Ladle hot mixture into hot, sterilized half pint jars, leaving 1/4 in. headspace. Remove air bubbles, wipe rims, and adjust lids. Process for 5 minutes in a boiling water canner (use canning instructions if you have never done this before).