Holiday jam

July 03, 1991

Start off your Independence Day celebration with homemade Strawberry-Blueberry Jam. Serve with cream cheese, a muffin or toast.

All American Jam

1 1/2 cups strawberries (about 1 1/2 pints), washed, stemmed and crushed

1 cup blueberries (about 1 pint), washed, stemmed and crushed

4 3/4 cups sugar

1 1 3/4 -ounce size package powdered fruit pectin

3/4 cup water

Mix fruits and sugar thoroughly in a large bowl; set aside 10 minutes.

Stir pectin and water in saucepan. Bring to boil, stirring 'u constantly. Boil one minute; remove from heat.

Stir pectin mixture into fruit mixture. Continue stirring three minutes. Pour into six eight-ounce plastic containers. Cover. Let stand at room temperature 24 hours. Store in freezer. After opening, store in the refrigerator for up to three weeks. Makes six eight-ounce containers.

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