750 mL (1-1/2 pints) red raspberries or blackberries
750 mL (1-1/2 pints) blueberries
45 mL (3 tbsp) lime juice
2 mL (1/2 tsp) grated lime rind
1.3 L (5-1/4 cups) sugar
1 pkg (50g/1-3/4 oz) powdered fruit pectin
175 mL (3/4 cup) water
Prepare freezer containers and lids. Using a pastry blender or potato masher, crush the berries, 250 mL (1 cup) at a time. Measure 750 mL (3 cups) crushed fruit; transfer to a large bowl. Stir in the lime juice and lime rind. Stir in the sugar. Let stand for 10 minutes, stirring occasionally. In a small saucepan, stir together the pectin and water (may be lumpy). Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat. Stir into the fruit mixture. Continue stirring for 3 minutes or until sugar is dissolved (a few sugar crystals may remain). Immediately ladle into containers, filling to within 1 cm (1/2 inch) of tops. Wipe edges; quickly cover with lids. To set jam, let stand at room temperature for 24 hours. Store in the freezer (will keep for 1 year) or in the refrigerator (will keep for 3 weeks).
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