- 2 cups smashed raspberries
- 2 cups smashed strawberries
- 1/4 cup water
- 5 cups white sugar
- 1 1/2 cups brown sugar
- 2 liquid pectin pouches (2 come in a box)
Smash the raspberries and strawberries and place them in a large sauce pot with the water. Bring to a simmer over medium-high heat then add the sugars. Turn heat to high and bring to a rolling boil, stirring often. Quickly stir in the pectin and let boil for 1 minute, stirring constantly. Remove from the heat and ladle into the jars to about 1/2-inch from the top. Place the lids on tight and turn the jars upside-down overnight then turn them right side up the next morning.
The jam will last for about 6 months in a cool, dark pantry and about 1 year in the refrigerator.