No-canning jam recipes

I tried Sunset's no-canning jam recipes today, strawberry raspberry and cherry rhubarb. Tons of fun in the 80 degree heat! What was I thinking? The recipe is below if you want to try yourself.

Cherry rhubarb jam

Strawberry raspberry jam

Strawberry raspberry jam

Makes 4 jars (8 oz.)

2 1/2 tbsp. Sure-Jell pectin labeled "for less or no sugar needed recipes"

1 1/4 cups sugar

1 1/2 cups coarsely mashed strawberries

1 1/4 cups coarsely mashed raspberries

1 1/4 cups unsweetened berry juice blend (Santa Cruz Organic Berry Nectar)

1 1/2 tbsp. lemon juice

1/4 tsp. butter (prevents foaming)

1. Combine pectin and 1/4 cup sugar in a 5-6 qt. pot. Stir in berries, then berry and lemon juices and butter. Bring mixture to a brisk boil over high heat, stirring often.

2. Add remaining 1 cup sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.

3. Ladle jam into heatproof jars and close with lids. Let cool to room temperature. Keeps, chilled, up to 1 month.