Last Valentine’s Day I sent my kids to school with some fabulous treats. This year will be a different treat. Over the summer I went on a jam making kick. I previously wrote about my Orange Marmalade and Plum Jam. My kids and I wanted to take full advantage of the fresh summer fruits. Not only did we make Strawberry Jam and Raspberry Jam, but also Cherry Jam with Rainier Washington Cherries. I had a little bit of strawberries and raspberries left over, but not enough to make a whole batch of jam so I combined the two into one flavorful jam! It is the perfect color for a Valentine’s Day treat!

Strawberry Raspberry Jam
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2 cups prepared strawberries (buy about 2 qt. fully ripe berries total)
2 cups raspberries
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch Sure Jell or CERTO Fruit Pectin

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and crush strawberries and raspberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.

Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Note
If berries are extra ripe, use 3-3/4 cups prepared fruit and add 1/4 cup fresh lemon juice.

Adapted from: Sure Jell