Strawberry Raspberry Jelly

We made it home from vacation!  It is a really long drive from Salt Lake City, Utah to Iowa.  But I can now say that I have driven every inch of Interstate 80 across Wyoming and Nebraska in less than 12 hours.  My 6 year old does awesome in the car, or we wouldn't be able to travel the way we do.  So now I am doing laundry, figuring out meals so I can go grocery shopping, and playing catch up!  Makes you want to turn around and go on vacation again! 

Good thing I have another strawberry recipe to share with you!  I don't even have any milk in the house, so cooking is not happening right now.  But it will tomorrow, after I have gone to the store. 

This jelly is a combination of raspberries I had on hand that needed to get used, and our fresh Strawberries.  I used A Spicy Perspective's recipe as a guide.  She was making a chipotle version, and I was making a sweet version, but it worked!  I didn't have any lemon, so I used lime as my citrus.  Now...I think I used a little too much.  But lime does work very well, it gives it just a hint of something different. 

Strawberry Raspberry Jelly
Adapted from A Spicy Perspective
Printable Recipe

1 pound strawberries
1 pint raspberries
1 large juicy lime, zested and juiced - I would skip the zest next time
3 cups sugar
¼ tsp. salt

Slightly mash the berries, leaving some chunks.  You want a total of 3 cups of berries. In a saucepan combine the lime zest, lime juice, sugar and salt over medium heat. Stir the mixture until the sugar dissolves.

Bring to a low boil. Simmer for 10 minutes.

Then, check the gel consistency by placing a small amount on a frozen surface. Run your fingers through it. If it separates and is not runny, remove the jam from heat. If it is still runny, simmer another 5-10 minutes and check again. The jelly could take 10-40 minutes to gel properly.

You can freeze or follow proper canning instructions for storage.   It made about 4 6 ounce jars.