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About the Recipe
Ingredients
5 cups fresh or frozen raspberries
3 cups fresh or frozen blueberries
1 tablespoon bottled lemon juice
1 tablespoon grated lemon zest
1 package (1-3/4 ounces) powdered fruit pectin
6 cups sugar
Preparation
Step 1
In a Dutch oven, combine the berries, lemon juice, zest and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Step 2
Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
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