- 3 cups fresh raspberries
- 2 cups fresh blueberries
- 6 1/2 cups sugar
- 1/2 cup finely chopped orange segments
- 2 tbsp lemon juice
- 4 tsp grated orange peel
- 1 pouch (3 oz) liquid fruit pectin
DirectionsPlace raspberries and blueberries in a food processor or blender; cover and process until blended. Transfer to a large pot (or stockpot if you have it). Stir in the sugar, orange segments, lemon juice and orange peel. Bring to a rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
Remove from heat; skim off foam. Spoon hot mixture into hot sterilized half-pint jars, leaving 1/4" headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in boiling water.