No Cook Strawberry-Raspberry Jam - cooking recipe

Ingredients

2 c. strawberries, hulled
2 c. raspberries
4 c. sugar
1 (3 oz.) pkg. liquid fruit pectin
2 Tbsp. lemon juice

Preparation

Thoroughly crush strawberries with potato masher; do the same with raspberries.
Measure a scant cup of each of the berries. Stir mixed fruit and sugar until well blended.
Let stand 10 minutes.
Stir together liquid pectin and lemon juice; bring to boil.
Stir liquid pectin mixture into berry mixture until well mixed.
Continue heating and stirring 3 minutes.
Ladle into 5 (8 ounce) glass or plastic freezer containers, leaving 1/2-inch headspace.
Cover with lids.
Let stand at room temperature for 24 hours or until set.
Store in refrigerator up to 3 weeks or in freezer up to 1 year.