by Jen Behnke Active Time: 15 minutes Total Time: 24 hours Servings: 2 16-oz jars
Ingredients 1 cup raspberries 1 cup blackberries 1 orange, zested and juiced 4 cups sugar 1-1.75 oz box pectin
Directions 01 In a small pot, add the raspberries, blackberries, orange zest, and orange juice. 02 Use a whisk to mash the mixture and cook over medium heat for 5 minutes while breaking up the berries. 03 After cooking, add the sugar and pectin and cook until no sugar crystals remain. 04 Pour the mixture into a glass mason jar with a new seal and lid; the jar needs to be full with a ¾ inch headspace to allow the jar to seal. 05 Add enough water to submerge the mason jar in a large pot. Begin boiling the water. 06 Once water is boiling, add the jars of jam into the water and cover with a lid. Let the jars boil in the water for 10 minutes. 07 Take the jars out and place them on a towel to let cool. Cool for 24 hours; this will allow time to seal. 08 The next day, tap the top of the jar to make sure the jar is sealed; the lid should not be loose. If it is loose, the jam will need to be thrown away.
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