1 lemon (juice & zest)
1/4 c sugar
1 c strawberries
1/2 c blueberries
1-2 T corn starch or pectin
water
Utensils
sauce pot
small canning jar
potato masher
Preparation. Prepare jar for canning by sterilizing it and the lid in boiling water, for 10 minutes.
Place berries in a sauce pot. Add sugar, lemon juice (whole lemon), and zest (half lemon). Bring up heat to med-low. Mash berries with potato masher. Increase heat. Boil until thickened (15-20 mins.). Scoop 1 cup out and mix in the starch. Stir until dissolve. Pour cup back into the pot. Stir until it becomes gelatinous. Pour into glass jar. Cover with lid. Cool at room temperature. Place into refrigerator and use for up to two-weeks.
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