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  Orange Berry Jam
  By:    
  Date Posted: Jun. 4, 2012
  Hits: 2,609
  Rating:  (2.9) votes 56
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Ingredients
• 2 cups fresh ripe blueberries (2-6 oz containers), washed
• 3 cups fresh ripe raspberries (3-6 oz containers), washed
• 6 ½ cups granulated sugar
• ½ cup finely chopped orange segment
• ¼ cup grated orange peel*
• 2 tablespoons lemon juice
• 1 pouch (3.0 fl oz) Mrs. Wages® Liquid Fruit Pectin

Instructions
1.  Prepare boiling water canner. Sterilize clean jars. Keep
     sterilized jars and lids in simmering water until needed.

2.  Process blueberries and raspberries in food processor
     until smooth or crush with potato masher.  Transfer berry
     mixture to large saucepan.

3.  Stir in sugar, orange segments, orange peel and lemon juice.  
     Over high heat and stirring constantly, bring mixture to a full
     rolling boil that cannot be stirred down.

4.  Stir in liquid pectin, squeezing entire contents from pouch.
     Return to full rolling boil.  Boil hard for 1 minute, stirring
     constantly.  

5.  Remove from heat.  Skim off foam.  Carefully ladle hot jam
     into hot half-pint jars leaving 1/4-in. headspace.  Wipe rims
     and adjust lids. Process jars in boiling water canner for 5
     minutes. Take canner off heat source and remove lid.  Let
     jars sit 5 minutes before removing from canner. Remove jars
     and cool.  Check lids for seals after 24 hours.

Yield:  9 half-pints

*Tip:  Be sure to grate orange peel prior to peeling orange and chopping up segments.
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Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.


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