Fresh strawberry-raspberry jam in 3 easy steps is ready to eat in minutes!
1 cup sliced fresh strawberries
⅔ cup fresh raspberries
2 tablespoons lemon zest
⅔ cup granulated sugar or SPLENDA® No Calorie Sweetener
Granulated
2 tablespoons Ball® RealFruit™ Instant Pectin
2 each Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands
Tips
Directions
Stir sugar and pectin in a bowl.
Add strawberries raspberries and lemon zest. Stir 3 minutes.
Ladle jam into clean jars and let stand 30 minutes. Enjoy now refrigerate up to 3 weeks or freeze up to 1 year.
Nutritional Information
Strawberry-Raspberry No-Cook Jam
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
Applesauce Pork Chops
Grilled Asian Ginger Pork Chops
Beefy Naked Burrito Skillet
Ghirardelli Dutch Chocolate Doughnuts
Cheesy Parmesan Crusted Crescent Rolls
Cauliflower Mac and Cheese Bake
Slow Cooker Mediterranean Beef with Artichokes
Baked Salmon with Basil and Lemon Thyme Crust
Gaucho Style Crispy Sirloin
Johnsonville Cheesy Pepper Poppers
Vanilla Berry Parfaits
One-Bowl Vanilla Cupcakes for Two
Greek-Style Beef Pita
Easy Beer and Ketchup Meatballs
Moroccan Chickpea Stew
Frozen Butterfinger Cups
Skillet Vegetable Lasagna
Whips Fruit Shortcakes
Island Coconut and Sweet Potato Mash
Mexican Corn-off-the-Cob Salad
Iced Pumpkin Spice Cake
Wild Rice and Roasted Peanut Holiday Dressing
Sloppy Joes from Ball Park Buns
Bacon and Chipotle Potato Salad
Creamy Ham and Cheese Casserole
Cranberry Orange Smoothie
Blackberry-Cucumber Vodka Tonic
Simple Moscow Mule
Bread Pudding II
Cuba Libre Cocktail
Easy Homemade Pie Crust