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Blueberry Raspberry Jam

fruits, relishes/preserves

4 cups blueberries
2 cups raspberries
1 pkg (2 oz) light pectin crystals
3 1/2 cups granulated sugar

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.

Contributor: Canadian Living - September, 1999

Yield: 5 cups

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