Strawberry-Raspberry No-Cook Jam4 Reviews
“Fresh strawberry-raspberry jam in 3 easy steps is ready to eat in minutes!” - by Ball® Canning & Recipes
Original recipe yields 2 (8 oz.) jars
- Stir sugar and pectin in a bowl.
- Add strawberries, raspberries and lemon zest. Stir 3 minutes.
- Ladle jam into clean jars and let stand 30 minutes. Enjoy now, refrigerate up to 3 weeks, or freeze up to 1 year.
Amount Per Serving (32 total)
- 24 cal
- 0 g
- < 1%
- 5.8 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I used Truvia sweetener in this recipe--I made no other changes or subsitutions. This was one of the easiest jams I've ever made nevermind tastiest. I loved the addition of lemon zest. I'm so tickled ..." See morethat I was able to make "sugar-free" jam at home because processed sugar-free jam very expensive and the quality is not as good. Very happy with this recipe."
"When I normally want to make jam I just cook down some strawberries and sugar pretty much, until they get thick. I was at the store the other day and seen something called instant pectin in the cannin..." See moreg isle. I bought it just to try it. I did a search on here, for instant pectin, and found this recipe. I cut the recipe in half and used all strawberries, because I didn't want to have to worry about raspberry seeds. I don't care to much for lemon rind, so I just used a small squeeze of lemon juice. Although, I wish I would have used some zest, just cut back, as I think it may have made it more liquidy. When I at first tasted it with the sugar added it didn't really taste like jam. Then I stirred in the pectin and it had the flavor of jam instantly, strangely. Although, I did have chunks of strawberries that still needed to be mashed. It may have been better to let it sit with the sugar for some time to release some of the strawberries natural juices. Half the recipe did easily fit though in a 1 cup container with a twist on lid to store for later."
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