Yup it is a two for one day I took a recipe's from Food In Jars for the just raspberry and it was the first time I have used liquid pectin next time I will go back to powder because it did not set as well as I like. I have heard Marisa comment that it does not always set so why the heck use it? Jam boggling!
If you want use a packet of powder instead and like me I always use a pinch more than a packet.
I will give it a few weeks in the pantry it will still make good for something. The second recipe a fellow canner shared her this used no pectin she needed more cooking but turned out delicious and set well.
*This will make about 6 eight ounce jars. I like little jars for jams because we like a variety opened and use so many the large jar tend to be forgotten half way down.
8 cups of raspberries
4 cups of sugar
1 lemon juiced
1 box powder pectin
In a large pot put your berries and let them simmer down . Add your sugar slowly and stir until it is well combined and the sugar has dissolved. Bring these to a boil and stir - stir - stir for say 5 minutes. Now turn the heat to medium keeping a slight boil say medium heat and cook for 15 minutes more, add the lemon and pectin now back up to a boil for 5 more minutes.
Skim off the foam, ladle the jam into sterilized half-pint jars, wipe the rims, add lids and rings, and process in a boiling-water bath for 10 minutes.
Now the second recipe: This second recipe is from Canning Across America a fellow canner shared her Deluxe Apricot Raspberry this used no pectin but more cooking but turned out delicious and set well.
APRICOT - RASPBERRY JAM
3 cups pitted and sliced apricots
4 cups sugar, divided
3 cups raspberries
In a bowl, combine the apricots with 2 cups of sugar and the juice of lemon, cover with plastic, and let rest for one hour. At the same time, in a second bowl, combine the raspberries, 2 cups of sugar, and the juice of a lemon, cover with plastic, and let rest for one hour.
Place the apricot mixture and the raspberry mixture in two separate large pots and bring each to a boil over medium-high heat. Once the fruit has come to a full boil, cook for 5 minutes and then remove from the heat. Pour the raspberry jam into the pot with the apricot jam and stir together gently.
Return the pot to the stove and bring to a boil over medium-high heat. Once the jam has come to a full boil, cook for 5 more minutes and then remove from the heat.
Ladle the jam into sterilized half-pint jars, wipe the rims....add lids and rings, and process in a boiling-water bath for 15 minutes.
Makes about 5 half-pint jars.
|This is a must after every batch|