Recipe: Raspberry-Strawberry Freezer Jam

RASPBERRY-STRAWBERRY FREEZER JAM

1 1/ 4 pints fully ripe strawberries
2 cups fully ripe raspberries
1/2 cup rose wine
1 tablespoon grated orange peel
1 cup light corn syrup
1 (2-oz) pkg. powdered pectin
4 1/2 cups sugar

Rinse and stem strawberries, fully crush berries one layer at a time. Measure 1 1/2 cups.

Rinse and fully crush raspberries. Measure 1 1/2 cups.

In large bowl or saucepan stir together fruits, wine and orange peel; stir well.

Slowly sift in pectin, stirring vigorously. Set aside 30 minutes, stirring occasionally.

Add corn syrup, stirring well. Gradually stir in sugar. To make sugar dissolve quicker, jam may be heated slightly, but no more than 100 degrees F (lukewarm).

Ladle into washed and scalded freezer containers (your choice of size) leaving 1/2-inch heads pace. Cover at once with tight lids.

Label and store in freezer. Put in refrigerator when ready to use.

Makes 8 half pints
Source: Washington Red Raspberry Commission