Raspberry Blueberry Jam
Yesterday we popped by the local farmstand to see what was available {we’re still about a week or two from harvesting anything exciting in our garden} and ended up going home with a few boxes of raspberries.
Fresh local raspberries, you just can’t beat that!
While I had planned on making a batch of raspberry jam, when I got home I realized the four 1/2 pints of raspberries weren’t going to be enough {what was I thinking!? I should have bought more.} so I decided to whip up a batch of raspberry blueberry jam instead. And I’m so glad I did.
Not only did the jam turn out fantastic, but now I have another variety of jam to add to the shelves of my canning cupboard.
Fact: You Can Never Have Enough Jam
Call me crazy, but I’m already looking forward to a cold and cozy winter filled with homemade loaves of bread slathered with butter and jam and mornings sitting next to the woodstove. Doesn’t that sound dreamy? Here it is the middle of summer and I’m already thinking about winter. Shame on me!
But winter! It will be here before you know it. And with all the wonderful fruits and vegetables that are now in season, it’s time to hop to it and fill those cupboards if you don’t want to be stuck buying sad store bought jam.
Raspberry blueberry jam! It’s a little bit of summer in a jar. 🙂
I hope you like it as much as we do.
~Mavis
Raspberry Blueberry Jam
Ingredients
2 ½ cups crushed raspberries {about {4} ½ pints with most seeds removed}
3 cups blueberries
1 box pectin {1.75 ounces}
5 cups sugar
Instructions
Fill a hot water canner about 2/3 rds full with water and bring it to a boil.
Run raspberries through a food mill to remove most of the seeds. Discard seeds.
Add crushed raspberries and blueberries in a large saucepan and stir.
Bring the mixture slowly to a boil over medium-high heat. Stir in pectin and bring to a boil for 1 minute. Start to stir in sugar. Continue stirring until the sugar dissolves. Now, bring the mixture to a boil that cannot be stirred down.
Boil for 1 minute, making sure to stir the jam mixture consistently to prevent it sticking to the saucepan.
Remove from heat and skim off any foam.
Test to see if it has “set” by spooning a bit onto a cold plate. If it has formed a bit of a skin and started to give a bit like goopy Jell-O, you’re good to go, if not, cook for a bit longer.
When the jam is ready, ladle immediately into prepared jars, filling to within 1/4 inch of tops. Remove any air bubbles.
Adding Raspberry Blueberry Jam in The Jar
Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.
If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps.
Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by 2 inches. Add boiling water, if necessary.}
Cover; bring water to a boil. Process 10 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours.
After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}.
For Weck jars, check to make sure your seal is pointing downwards.
Remove rings or clamps and store jars in a cool dark place.
Yields about {7} 1/2 pints or {7} #902 Weck jars & {4} #788 jars
Notes
This recipe was canned at sea level. If you need to make altitude adjustments for home canning you can find directions here: https://extension.sdstate.edu/altitude-adjustments-home-canning
How to Use a Hot Water Bath Canner –
https://www.onehundreddollarsamonth.com/tutorial-how-to-use-a-pressure-canner/
How to Use Weck Jars – https://www.onehundreddollarsamonth.com/how-to-use-weck-canning-jars/
More Canning Recipes – 80+ Canning Recipes
Ashley says
I used to read your blog back in 2010ish and LOVED it. After a few year’s off, I’m getting back into gardening, canning etc and I’m so happy to see that you’re still here!
Ashley says
Maybe it was closer to 2015 now that I think of it. I can’t remember.
Toni Wood says
Is the top shelf of your cabinet starting to sag. Sure looks like it. The jam looks fantastic! Thanks for the recipe.
Linda says
Your jams & jellies look beautiful. When you gift any, how do you label the Weck jars? I have used a few of your jam recipes & am always pleased. We also love Mississippi roast & soup recipes! Thank you!
Mavis Butterfield says
I little piece of string and a kraft tag on the side of the jar when I’m ready to gift. 🙂
Diana says
I made your carrot cake jam recipe for the second time this year with yesterday. We had a huge crop of carrots so this is a fun way to use them up. It is a family favorite now. I plan on trying it with a lower sugar pectin, Pomona, next time. Hopefully it will still taste great.
Mavis Butterfield says
I love the carrot cake jam too! We’ve made 2 batches so far this year as well. Try it mixed in with pancake batter. It’s crazy good.
Christine says
Can I use frozen blueberries?
Mavis Butterfield says
Yes! I did. 🙂
Jaime says
Hi Mavis! Long time reader in Idaho here, I envy your cool weather. Looks like you used a food mill for the raspberries. I have the Kitchenaid food mill but concerned about the seeds being too much for it, I have used it for apples. Could I just boil the raspberries down and strain the juice through a mesh strainer, I do this when I make your raspberry sorbet. I see seeds in your finished jam in the jars, could be from the blueberries. I really don’t like raspberry seeds but LOVE raspberry. Thanks!
Mavis Butterfield says
I’ve only made the jam as shown in the recipe so I don’t know how it would turn out the way you mentioned. And yes, you still end up with a few {maybe 5%} of the seeds even if you use a food mill.
Jaime says
Oh, BTW, where did you get your jam cabinet???? I have seen it many times and wonder each time! I just cool cabinets. : )
Mavis Butterfield says
Pottery Barn.