Old Fashioned Raspberry Blueberry Jam – Canning and Preserving Month

raspberry blueberry jamThe 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?

by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

August 22, 2013

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