No Cook Strawberry Kiwi Jam Recipe

2 3/4 cup crushed strawberries
1 1/4 cup peeled, chopped kiwi fruit
3 1/4 cup sugar
1  box fruit pectin crystals

Measure prepared fruits into a large bowl.  Measure sugar and set aside.
Combine Pectin crystals with 1/4 cup of the measured sugar.  Gradually add
to fruit, stirring well. Let stand for 30 minutes, stirring occasionally.
Stir in remaining sugar and continue to stir for 3 minutes until most of
the sugar is dissolved. Pour into clean jars or plastic containers. Cover
with tight lids and let stand at room temperature until set (may take up
to24 hours) Store in freezer or for 3 weeks in refrigerator. Makes 6 cups.

No-Cook Apple Raspberry Jam

3 cup fully ripe raspberries
1/2 cup finely ground peeled and cored appl; es
4 cup sugar
2 tablespoon fresh lemon juice
1  pouch liquid fruit pectin

Thoroughly crush the berries, using a potato masher, sieve half of the
pulp to remove some of the seeds, if desired; measure 1-1/2 cups of prepared
berries; pour into a large bowl.  Add apples.  Add sugar to bowl; mix
well;let stand 10 minutes.  Add lemon juice and liquid fruit pectin to
bowl;    stir for 3 minutes. ( A few sugar crystals will remain) Ladle jam
into clean containers, leaving 1/4 inch head space; cover with tight fitting
lids; let stand at room temperature until set ( may take up to 24 hours)
store in   freezer.  Jam can be stored in the refrigerator if used within 3
weeks.    Makes 4-1/2 cups.