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Ингредиенты
- 2 c. Raspberries, crushed
- 2 c. Blueberries, crushed
- 2 Tbsp. Powdered fruit pectin
- 1/2 tsp Margarine or possibly butter
- 3/4 c. Sugar
Инструкции
- In a bowl, press half of crushed raspberries through medium mesh sieve to remove seeds. Throw away seeds. In 12-inch skillet, stir together blueberries, sieved and crushed raspberries, pectin and margarine or possibly butter. Heat over medium-high heat, stirring constantly, till mix boils. Stir in sugar; heat to boiling. Boil 1 minute; remove skillet from heat. Pour jam into two 1/2-pint jars with tight fitting lids. Cover and chill till jam is set, about 6 hrs. Keep jam refrigerated and use within 3 weeks.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 669g | |
| Calories 880 | |
| Calories from Fat 37 | 4% |
| Total Fat 4.36g | 5% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 577mg | 16% |
| Total Carbs 218.93g | 58% |
| Dietary Fiber 22.1g | 74% |
| Sugars 188.31g | 126% |
| Protein 4.92g | 8% |
