Razzleberry is a mixture of raspberries and blackberries. What a delicious combination. Unfortunatley, they are not usually ripe at the same time. If you are lucky enough to get both fresh...use them! If not some frozen raspberries mixed with fresh blackberries will work. If you are using fresh berries you should only have to cook the jam 5-10 minutes. If you are using any frozen berries it will take a bit longer. This only makes about 2/3 of a pint jar, so if you want a bigger batch double or triple the ingredients.
2 1/2 c. raspberries
2 1/2 c. blackberries
1 c. sugar
1 T. lemon juice
Put all ingredients in a large saucepan or dutch oven. Mix well. Over medium high heat bring to a boil, stirring frequently. Lower heat and simmer until jam thickens. With fresh berries this should take 5-10 minutes. With any frozen berries it will take 25-30 minutes. If you want seedless jam, put over a colander with cheesecloth and press out the juice. Pour into hot sterilized jars. Top with sterilized lids, but in a water bath for 10 minutes.
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