Raspberry And Blueberry Jam - cooking recipe

Ingredients

3 cups fresh unsweetened raspberries (750 ml) or 3 cups frozen raspberries (750 ml)
2 cups fresh unsweetened blueberries (500 ml) or 2 cups frozen blueberries (500 ml)
1 large orange
6 1/2 cups granulated sugar (1.625 L)
2 tablespoons lemon juice (25 ml)
1 tablespoon liquid fruit pectin (1 pouch)

Preparation

Mash raspberries and blueberries in a very large stainless steel or enamel saucepan.
Remove thin outer rind from orange with vegetable peeler and cut into fine strips with scissors or sharp knife; or use a zester. Add to saucepan. Remove and discard remaining white rind. Finely chop orange in food processor with on/off motion to measure 1/2 cup (125 ml). Add orange pulp, sugar and lemon juice to saucepan.
Bring fruit to a full boil over high heat and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin.
Ladle into sterilized jars and process as directed.
Raspberry Cranberry Jam: Replace blueberries with 2 cups (500 ml) fresh or frozen cranberries, finely chopped.
Raspberry Plum Jam: Replace blueberries with 2 cups (500 ml) finely chopped plums. A small amount of finely chopped fresh mint makes a nice addition.