I found myself with some extra strawberries from the wonderful Strawberry-Vanilla Jam on the last blog. There were also some beautiful raspberries at the store so I made a Strawberry-Raspberry Jam from this great preserving cookbook.
Author and State Fair prizewinner Linda J. Amendt has been California’s Top Preserved Food Competitor since 1996. She was also inducted as a lifetime member into the 1997 inaugural class of the Sure-Jell Hall of Fame. Her recipes are fool-proof and many are my favorites that I make over and over. Vanna White of Wheel of Fortune fame is an avid home canner and uses Amendt’s cookbooks too.
This cookbook explains everything you need to know about home canning and gives tips on how to enter state fairs to compete with your finished products. There are recipes for jams, jellies, marmalades, preserves, curds, butters, fruits, and vegetables.
The jam is a gorgeous color with strong berry flavors. The raspberries are made into a pulp with seeds removed, but I happen to like a bit of seeds so left some in. You can see the bright beautiful color with a few seeds here and there. It tastes wonderful!
Anytime you come across a canning and preserving cookbook from this author you know it will be a winner. You can also find her recipes at lindajamendt.com
- 2 cups hulled and crushed ripe strawberries
- 2 cups crushed and seeded raspberry pulp
- 1 Tablespoon strained fresh lemon juice
- 6-3/4 cups sugar
- ½ teaspoon unsalted butter
- 1 (3-ounce) pouch liquid pectin
- In an 8-quart pan, combine the strawberries, raspberry pulp, lemon juice, sugar, and butter.
- Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off the foam.
- To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving a ¼-inch headspace. Wipe the jar rims and threads with a a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 degree water bath for 10 minutes, pint jars for 15 minutes. Remove to towel-lined surface and let cool for 24 hours without disturbing. Makes 7 to 8 half pint jars.
Hello Debbie!
I hope things are well. Have you been busy preserving this summer’s bounty? There’s so much beautfiul, fresh food in the midwest this time of year.
I enjoy your recipes and your lovely photography. Even more, I enjoy hearing your thoughts about family and food.
Hi Denise- I didn’t do as much preserving as I wanted to, but Kristina and I made some wonderful jams. I wanted to make pickles, relishes, marinara sauce, and others but couldn’t get to them. Our Farmer’s Market ends next week so I should go stock up on some items. One of these days I want to try and make a Carrot-Orange Jam that I tasted at a Farmer’s Market in Marin County, California. It was one of the best jams I have ever tasted, but the woman selling it wouldn’t give me any hints what was in hers! I’ll just have to experiment. It tasted sort of like orange marmalade.
I’ve never heard of carrot- orange jam, but it sure sounds delicious! I bet it’s beautiful too. It will make a lovely photo if you make some and post it on your blog!
I hope the process of figuring out the recipe and process is enjoyable for you, Debbie.
Denise, I had never seen it anywhere until I bought some at a Farmer’s Market. You’re right, it’s a gorgeous color and you would never know it has carrots in it. The flavor is amazing.