Ingredientsservings 24 cals
- 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.
- © 2011 Hearthmark, LLC. All Rights Reserved. Ball logo and Ball®, TMs Ball Corporation, used under license. Kerr logo and Kerr®, TMs Kerr Group Inc., used under license.
Per Serving: 24 calories; 0 g fat; 5.8 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 8 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ti...
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 ...
Really good jam! Strawberries are so flavorful right now so the jam was delicious. I used granulated sugar, I don't care for splenda. I also like that the recipe doesn't make a ton.
Simple and tasty. You can adjust the quantity of strawberries to raspberries depending on what you want to notice more. Yes, pretty sweet. Cut back on sugar, added more fruit. Plan to continue t...