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Print this Recipe    Straw Blue Jam

Strawberry-Blueberry Jam
Makes about 6 cups.

1-1/2 pt. ripe strawberries
1 pt. ripe blueberries
4-1/2 cups sugar (exact measure)
3/4 cup water
1 box SURE.JELL Fruit Pectin

Mash strawberries thoroughly. Using a glass measuring cup, measure
exactly 1-1/2 cups mashed strawberries into large bowl. Mash
blueberries thoroughly. Measure exactly 1 cup blueberries into
strawberries. (Save any remaining fruit for another use.) Stir in
sugar. Let stand 10 minutes; stirring occasionally.

Mix water and pectin in small saucepan. Bring mixture to boil,
stirring constantly. Continue boiling and stirring for 1 minute.
Stir pectin mixture into fruit mixture. Stir until sugar is completely
dissolved, about 3 minutes.

Pour into small plastic containers, leaving 1/2 inch head space;
cover with lids. Let stand at room temperature 24 hours. Now jam
is ready to use. Refrigerate up to 3 weeks, or freeze up to 1 year
and thaw in refrigerator.

Note: Do not reduce sugar. Measure sugar with metal or plastic dry
measuring cup.

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