Cooking the berry jam. |
Jars cooling on the counter. |
INGREDIENTS:
2 cups crushed strawberries
2 cups crushed raspberries or cherries
2 cups blueberries
1/3 cup water
4 cups sugar
1 box Certo light or regular pectin crystals
DIRECTIONS:
Combine pectin with 1/4 cup of sugar in a small bowl. In a large pot add the berries and water. Stir the pectin mixture into the fruit. Cook over high heat until the mixture comes to a full boil. Stir in the remaining sugar. Continue to cook and stir over high heat until the mixture comes to a full rolling boil. Boil hard for one minute stirring constantly. Remove from heat.
Stir and skim the foam for five minutes. Pour into warm sterilized jars filling up to 1/4 inch from the rim. Seal while hot with warm sterilized lids. Makes about six to seven - 250 mls jars. Adapted from www.kraftcanada.com
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