I’m pretty excited about this jam.
Typically I make the low sugar recipes but all I had was a box of the full sugar pectin so I changed the recipe (a HUGE jam-making no-no) and amazingly it worked!
There is still a little more sugar than fruit but I didn’t have the guts to lower the sugar any more. Maybe next time.
Spread this stuff in your daily toast and you’ll quickly become addicted. While I do not like plain blueberry jam, the small amount of blueberries swimming in the strawberries is perfect in this jam.
Strawberry Blueberry Freezer Jam
Adapted from the Sure Jell recipe
2 1/2 cups crushed strawberries
1 cup chopped blueberries
4 cups sugar
1 box (1.75 oz) regular Sure Jell pectin (not low sugar variety)
3/4 cup water
Measure exact amount of fruit into a large bowl. Measure exact amount of sugar into the fruit and give it a good stir. Let stand 10 minutes or so.
Stir pectin into the water in a medium saucepan (mixture will expand while cooking). Bring to a boil over high heat, stirring constantly. It will start out lumpy. That’s ok. When it reaches a full rolling boil (does not stop boiling when stirred), set the timer for 1 minute and cook while stirring. When time is up, remove from heat and stir into the fruit mixture.
Stir the jam until the sugar is fully dissolved. Pour into freezer containers or jars, leaving room for expansion during freezing. Let set at room temperature for a day before freezing or refrigerating.
Yield: about 7 cups