Sundae in a Jar
(makes about six 8oz. jars)
2 ½ c. crushed hulled strawberries
1 1/3 c. crushed raspberries
6 c. granulated sugar
1 pouch liquid pectin
1. Prepare canner, lids and jars.
2. In a large, deep stainless steel saucepan, combine strawberries, raspberries and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
3. Ladle hot jam into hot jars, leaving ¼ in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.