- 1 cup sliced fresh strawberries
- 2/3 cup fresh raspberries
- 2 tablespoons lemon zest
- 2/3 cup granulated sugar or SPLENDA® No Calorie Sweetener, Granulated
- 2 tablespoons Ball® RealFruit™ Instant Pectin
- 2 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands
- Stir sugar and pectin in a bowl.
- Add strawberries, raspberries and lemon zest. Stir 3 minutes.
- Ladle jam into clean jars and let stand 30 minutes. Enjoy now, refrigerate up to 3 weeks, or freeze up to 1 year.
05/01/2018
recipepes.com
Strawberry-Raspberry No-Cook Jam, recipe
PT15M
PT1H
5
455 calories