Categories: conserves, jams, jellies, preserves

Ingredients

• 2 lb. fresh, ripe strawberries
• 18 oz. blackberries
• 4 1/2 Tbsp. classic fruit pectin
• 1/2 tsp. butter
• 3 cups granulated sugar

Directions

1. Prepare canner, jars and lids according to manufacturer’s instructions.
2. Gently wash berries and pat dry with paper towels.
3. Cap and halve or quarter strawberries, trimming away ant blemishes or bruises. Working in batches, mash berries in a single layer using a potato masher.
4. Combine the mashed berries in a large, heavy pot such as a Dutch oven. Gradually stir in the pectin, then add the butter.
5. Stirring constantly, bring mixture to a full boil that cannot be stirred down, over medium-high heat. Add the sugar all at once and continue cooking and stirring until mixture returns to a full rolling oil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off any foam.
6. Ladle jam into hot jars, leaving 1/4 inch headspace. Wipe rims with a damp cloth. Center lids and twist bands to fingertip tight.
7. process IN A hot water bath for 10 minutes. Allow jars to cool, undisturbed, for 12 to 24 hours before checking seals and storing.
8. Any jars that do not seal should be refrigerated and used within a few weeks.

9. makes 6 half-pints

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