- 2 packages Driscoll's Raspberries, mashed
- 2 packages Driscoll's Blackberries, mashed
- 3 cups sugar
- 3 tablespoons powdered pectin
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 lemon, zested and juiced
- Prepare a boiling water bath canner and 3 pint jars. Place lids in a small saucepan, cover with water, and bring to a gentle simmer.
- Pour berries into a non-reactive pot that holds at least five quarts. Combine sugar pectin, cinnamon, nutmeg, and cloves in a large bowl. Add sugar mixture to the berries and stir until sugar begins to dissolve.
- Bring berry mixture to a boil over high heat. Once mixture begins to bubble, reduce the heat to medium-high and cook, stirring regularly. Cook until berries have broken down and mixture looks glossy and increasingly thick. After about 15 minutes add lemon zest and juice. Cook an additional 5 to 7 minutes, until jam is thickening on the walls of the pot and it makes a sizzling sound when you scrape your spatula across the bottom of the pot.
- When jam is finished cooking, remove pot from heat and ladle jam into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water canner for 10 minutes.
- When time is up, remove jars from canner and set them on a folded kitchen towel to cool. Once jars have cooled enough to handle (at least 1 hour), check seals by removing rings and gently wiggling the lids (they should hold fast). Sealed jars can be stored on the pantry shelf for up to 1 year. Any unsealed jars should be refrigerated and used promptly.