Blueberry Raspberry Jam Recipe

The Best Recipe for Cooked Berry Jam

I find that for removing the seeds of a smaller quantity of raspberries, that a metal sieve, as the ones shown below, works fine. For separating the seeds of a larger quantity of raspberries, you may find the jelly bag strainer more effective.

GO to How to Remove Raspberry Seeds

Ingredients

2 cups crushed raspberries
2 cups crushed blueberries
6 cups granulated sugar
1 pkge. (85 ml.) liquid pectin
1/2 tsp. butter or margarine

Directions

Place 7 clean 250 or 236 ml jars on a rack, in a boiling water canner, and fill with water. Cover and boil hard for 10 minutes to sterilize the jars.

Boil the discs for 5 minutes to soften sealing compound.

Keep jars and sealing discs hot until ready to use.

Wash and crush the raspberries, one layer at a time, and measure 2 cups.

Wash and crush the blueberries, one layer at a time, and measure 2 cups.

Combine the prepared berries, the sugar, and the butter or margarine, (to reduce foaming) in a large pan.

Over hight heat, bring the mixture to a full rolling boil that cannot be stirred down.

Add the liquid pectin, return the mixture to a boil, and boil hard for 1 minute, stirring constantly.

Remove from heat, and skim off foam if necessary.

Immediately ladle the jam into the jars, and fill to 1/4" from the top, for headspace.

Wipe jar rims if necessary.

Attach hot sealing disc on jar, and crew lid down until fingertip tight.

Return filled jam jar to canner rack.

Repeat process for all jars.

Cover canner, return water to a boil. Process - boil filled jars for 10 minutes, or as per manufacturer's instructions, and then remove jars.

Cool, undisturbed, for 24 hours.

Store in a cool, dark place.

After opening, jam must be stored in the refrigerator.

Makes approx. 7 jars. (250 ml. size) of DELICIOUS BLUEBERRY RASPBERRY JAM!

*For the Basics of Boiling Water Bath Canning go here.