Strawberry Raspberry Jam

• 2 (12 ounce) bags frozen raspberries, thawed
• 6 ounces frozen strawberries, thawed
• 1/4 cup water
• 5 cups sugar
• 1 1/2 cups brown sugar
• 3/4 - 1 cup liquid pectin (1 1/2 of those little pouches)

1. You will also need 6 (12 ounces) jelly or jam jars, boiled or washed in HOT soapy water, then rinsed in HOT water Smash the raspberries and strawberries and place them in a large sauce pot with the water.
2. Bring to a simmer over medium-high heat then add the sugars.
3. Turn heat to high and bring to a rolling boil, stirring often.
4. Quickly stir in the pectin and let boil for 1 minute, stirring constantly.
5. Remove from the heat and ladle into the jars to about 1/2-inch from the top.
6. Place the lids on tight and turn the jars upside-down for 15 minutes then turn them right side up.
7. The jam will last for about 6 months in a cool, dark pantry and about 1 year in the refrigerator.

frozen raspberries, frozen strawberries, water, sugar, brown sugar, liquid pectin

Taken from www.food.com/recipe/strawberry-raspberry-jam-100090 (may not work)