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No-Cook Blueberry-Raspberry Jam

No-Cook Blueberry-Raspberry Jam recipe
average rating
5 1
rate/review
prep time
15 min
total time
15 min
Makes 7 cups (1.75 L) or 112 servings, 1 Tbsp. (15 mL) each.
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kraft
recipe by: kraft

what you need

2 cups crushed blueberries (about 2-1/2 cups blueberries)
1 cup crushed raspberries (about 2 cups raspberries)
5 cups granulated sugar
2 pouches Certo Liquid Pectin
2 Tbsp. lemon juice

make it

MIX fruit in large bowl. Stir in sugar. Let stand 10 min.

ADD pectin and lemon juice; stir. Continue to stir 3 min. or until most of the sugar is dissolved.

POUR into clean jars or plastic containers; cover with tight-fitting lids. Let stand at room temperature until set. (May take up to 24 hours.) Store in refrigerator up to 3 weeks, or in freezer for longer storage.

kraft kitchens tips

Shortcut
Use a potato masher to crush the berries.
Serving Suggestion
Serve on toast or waffles, in milk shakes or over ice cream!
Breakfast Made Easy
Serve with croissants and Cracker Barrel Cheddar Cheese.

nutritional information

K:34860v0ec:85042

most recent review

"This was so easy to make and the family just loved the taste. It's not only great on toast b... read more
reviewed by: jdavis4902
on: 7/19/2004
 jdavis4902
see all reviews 

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