Strawberry-Raspberry Freezer Jam

I tried a new-to-me pectin; this Ball Instant Pectin, the other day, to make this jam.  (Pictured below).   I was able to order it online, but I saw it in some stores in the States, too, this summer (um... Walmart....).  I think it was cheaper in the stores, too.  I'm just happy to get it at all!  It uses a lot less sugar than some other kinds.  And you don't have to heat up anything at all to make this; just mix sugar, pectin, and chopped fruit, and you're pretty much done!  I used frozen raspberries for this recipe, and loved how it turned out.  I let them thaw in the fridge first, and used all the juices and everything.  I'm so happy to know I can use frozen raspberries for jam!! 

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!

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