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Raspberry-Blueberry Freezer Jam
Cooking Season by Season __________________________ Saving the Seasons: How to Can, Freeze, or Dry Almost Anything	1-1/2 cups crushed blueberries (buy about 2 cups fully ripe blueberries) 1-1/2 cups crushed raspberries (buy about 2 cups fully ripe raspberries) 5 cups sugar, measured into separate bowl 3/4 cup water 1 box Sure.Jell Fruit Pectin Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Stem and crush blueberries thoroughly, 1 layer at a time. Measure exactly 1-1/2 cups crushed blueberries into large bowl. Mash raspberries. Measure exactly 1-1/2 cups mashed raspberries into bowl with blueberries. Stir in sugar. Let stand 10 min., stirring occasionally. Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.) Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. About 7 (1-cup) containers or 112 servings, 1 tablespoon each Also seen at: KraftRecipes.com	The Kitchen Garden Cookbook __________________________ Jams & Jellies in Less Than 30 Minutes