Strawberry Raspberry Jam

Ingredients

• 0.3 teaspoon butter (prevents foaming)
• 1.3 cups berry juice blend unsweetened
• 1.5 tablespoons juice of lemon 
• 12 oz coarsely raspberries mashed
• 1.5 cups coarsely strawberries mashed (from 1 lb. fruit)
• 1.3 cups sugar divided
• 2.5 tablespoons no sugar needed recipes (half a)

Equipment

• ladle
• pot

Directions

1. Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in berries, then berry and lemon juices and butter. Bring mixture to a brisk boil over high heat, stirring often.
2. Add remaining 1 cup sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute.
3. Remove from heat.
4. Ladle jam into heatproof jars and close with lids.
5. Let cool to room temperature. Keeps, chilled, up to 1 month.
6. *We used Santa Cruz Organic Berry Nectar.