Coarsely crush the raspberries and strawberries with a potato masher. Add the sugar, orange zest and peppercorn. Blend well and let stand for 15 minutes. Blend in the pectin and stir for 3 minutes. Let stand for 5 minutes. Pour into sterilized jars. Freeze.
The jam will keep in the freezer for 1 year or in the refrigerator for 3 weeks.
To learn more about pectin and no-cook freezer jam, read the article on the chemistry of jams.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.