The backyard raspberry crop is finally starting to dwindle, but not before I got in another batch of jam. This time I combined the raspberries with the organic blueberries picked earlier this summer. I make this same jam recipe every year now as it’s a big hit, with most jars disappearing before the New Year.
Start with 4 1/2 cups each of raspberries and blueberries.
Add 6 cups of sugar to the berries. Be sure to use a large saucepot or Dutch oven and remember to rub a stick of butter along the inner lip of the pot so the jam doesn’t boil over.
Bring the berry/sugar mix to a boil over medium heat, occasionally stirring until the sugar dissolves. Once it comes to a boil, turn the heat up just a little so that it rapidly reaches the jellying point. I like to stir constantly to this point so that I don’t end up with a lot of foam that needs to be skimmed off.
Pour into clean jars, wipe the jar lip with a damp paper towel, and cover with the two-part jar lids. The jam is a beautiful magenta color, quite different from either raspberry or blueberry jam.
Process in a water bath canner for 15 minutes. (See our Water Bath Tutorial here for step-by-step instructions.)
This recipe made about 7 half-pints of jam. I had just enough left over for toast. It’s important to do a taste testing you know!
What kind of jam have you made this year?