No-Cook Mixed Berry Jam

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: Makes about 6 cups

Ingredients: 1 cup (250 mL) crushed raspberries (about 2 cups/500 mL fully ripe raspberries) 1 cup (250 mL) crushed blueberries (about 1 3/4 cups/425 mL blueberries) 2/3 cup (150 mL) crushed strawberries (about 1 1/2 cups/375 mL fully ripe strawberries) 4 3/4 cups (1175 mL) sugar 3 /4 cup (175 mL) water 1 box Certo* Fruit Pectin Crystals

Instructions: Measure prepared fruit into large bowl; add sugar and mix well. Let stand 10 min. Combine water and fruit pectin crystals in small saucepan. Bring to boil and boil 1 min, stirring constantly. Stir pectin into fruit mixture and continue to stir for 3 min until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take 24 hrs). Store in freezer. If used within 3 weeks, jam may be stored in refrigerator. Makes about 6 cups. Preparation time: 20 min Setting time: Up to 24 hrs

Source: DianasDesserts.com

Date: June 7, 2003

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