Strawberry Raspberry Jam

I love making jam. I love eating jam. I love all things jam. I've been making jams for years now, but never got it quite right. Only recently, after searching the 'net for a recipe that uses both the strawberries and raspberries I had in surplus, did I find the missing ingredient. BROWN SUGAR. This definitely made a world of difference and tasted perfect! I made a dozen bottles of this a week ago and after giving four of them away, I only have five left. That means Joe and I consumed three of them already!! I'm glad my personal trainer doesn't know about my blog......

P.S. I got this recipe from the magnificent website http://www.recipezaar.com/ and made slight modifications.

STRAWBERRY RASPBERRY JAM

• 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.