I doubled the batch, according to the package directions (apparently it's ok to double batches using this pectin, but don't increase it any more than that). I had wanted to use half raspberries, half strawberries, but to my my dismay, one 12-oz package of frozen raspberries only equalled about exactly one up, after thawing and mashing. So I guess I should buy more next time!
Anyway, I'll post the regular batch (NOT double, like I did) recipe below.
Strawberry-Raspberry Freezer Jam
adapted from Ball Pectin
1 cup strawberries, hulled and crushed*
2/3 cup raspberries, crushed**
2/3 cup granulated sugar
2 Tablespoons Ball Instant Pectin
1. Stir sugar and pectin together in a large bowl. Add prepared fruit; stir 3 minutes. Ladle jam into clean freezer jars or containers. Let stand for 30 minutes; enjoy.
2. Store in fridge for a few weeks. If not using right away, store in freezer. This recipe doubles very easily.
*Fruit is measured after being chopped/crushed. Measure very precisely.
**Frozen raspberries may be used. Thaw (in fridge) and do not drain before using. I have not tried frozen strawberries, but those may work as well!
**This post and photos are property of http://dishingwithdish.blogspot.com/ **