Strawberry Raspberry Lemongrass Jam

For the prep for jam that will be stored in the refrigerator or freezer:

1. Wash your jars and lids with hot, soapy water or run them through the dishwasher.

For the prep for jam that will be processed and stored at room temperature:

1. Bring a boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

For making the jam:

1. With a potato masher, crush the raspberries in a medium size bowl. Stem the strawberries and add them to the bowl, one layer at time, crushing them with a potato masher as you go.
2. Measure exactly 5 cups of the crushed fruit into a large saucepan or stock pot.
3. Stir the pectin into the fruit mixture in the pot. Add the butter (helps to reduce foaming). Over high heat, bring the fruit mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) and boil for 1 minute.
4. Stir in the sugar, lemongrass and ginger. Return to a full rolling boil and boil for exactly 1 minute, stirring frequently. Remove from the heat and skim off any foam with a spoon. Stir in the lime zest and lime juice.
5. Ladle into the prepared jars, filling to ½ inch from the top. Wipe jar rims and threads and cover tightly.

For finishing jam that will be stored in the refrigerator or freezer:

1. Allow the jam to sit at room temperature for 24 hours then refrigerate (two to three weeks) or freeze (for longer storage).

For finishing (processing) jam that will be stored at room temperature:

1. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover and bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely.
2. After jars cool, check seals by pressing middle of lids with finger (If lids spring back, lids are not sealed and refrigeration is necessary).