Pineapple-Raspberry Jam Recipe

• 1 1/2 cups sugar
• 2 teaspoons Pomona's Universal Pectin
• 3 cups pureed or finely chopped pineapple
• 1 6-ounce package pureed or crushed raspberries
• 2 tablespoons freshly grated orange zest
• 2 teaspoons calcium water (included in the Pomona's box)
• 1/4 teaspoon unsalted butter

1. Whisk sugar and pectin a medium bowl and set aside. Combine pineapple, raspberries, orange zest, and calcium water in a large heavy-bottomed pot and bring to a boil. Add butter and sugar-pectin mixture and return fruit mixture to a boil, stirring constantly. Boil hard for one minute.
2. Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

sugar, universal, pineapple, raspberries, orange zest, calcium water, unsalted butter

Taken from www.seriouseats.com/recipes/2012/03/pineapple-raspberry-jam-recipe.html (may not work)