Blackberry-Raspberry Jam

[K&J]

I posted the other day looking for a recipe for cooked jam that included
both blackberries and raspberries, as I didn't have enough blackberries to
make jam out of them alone. I never did find such a recipe exactly, so I
decided to experiment. Both the raspberrry jam & blackberry jam recipes
called for 3 3/4 cups crushed berries, so I used 2 cups crushed
blackberries, and 1 3/4 cups crushed raspberries. The raspberry jam recipe
called for 6 1/2 cups sugar, and the blackberry jam recipe called for 7 1/3
cups, so I guessed and used 7 cups. I used the 1/3 cup lemon juice & 1
pouch liquid certo that the blackberry jam recipe called for - and I treated
it exactly as any other cooked jam (bring to a boil, add certo, skim), and
it seems to have turned out great. Just thought I would share in case
anyone else wanted to try it out.

I've been told by someone in the group that it was rude of me to have asked
for an email reply to my post the other day. To those who felt that I was
rude, I apologize - I'm still fairly new here and I did not intend for any
recipes/replies to necessarily go to me alone. I just was afraid that -
seeing as how I was up to my neck in raspberries and certo that day - I
might not have a chance to check the newsgroup again before my berries
spoiled. Thanks to those of you who offered suggestions!

Janice

[ellyn monroe]

Blackberry-Raspberry Jam

2 cups each blackberries and raspberries
4 cups sugar
2 oz. blackberry liqueur (or combination of a raspberry and blackberry
liqueur)

Combine all in a heavy pan. Bring to boil over med-high, stirring
constantly. Cook 25 minutes. Ladle into jars and seal. (i BWB for jams
and jellies)