I’ve written before about the abundance of raspberries and blueberries which get stored in our freezer. If you deal with the issue of berry-buildup, check out this post for some ways to put frozen berries to good use. I keep finding more delicious recipes to help me use up the berry supply. Imagine my excitement when I discovered a recipe for raspberry blueberry jam! Wait, I can use two types of berries in one jam recipe? Is that allowed? I guess so!
As I read through the recipe, I was disappointed to learn it called for liquid pectin instead of the boxed powdered kind I’m used to. Hmmmm…that was a problem. I could hardly ever locate liquid pectin in my local stores. Why not adapt it to fit my needs? So I experimented with powdered pectin, and the recipe below is the result. I love the color and the flavor. If this seems like a good idea you could use, please keep reading.
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Ingredients for Raspberry Blueberry Jam
3 cups fresh or frozen raspberries
2 cups fresh or frozen blueberries
1 orange
6 1/2 cups granulated sugar
2 tablespoons lemon juice
1 2-ounce box powdered fruit pectin
Directions
Wash 7 half-pint canning jars. Keep hot until needed. Prepare 2-piece canning lids as manufacturer directs.
Measure out the sugar in a mixing bowl so it will be ready to add to the berries all at once when needed.
Mash the raspberries and blueberries in a large, non-aluminum pot and set aside. I like to use a masher shaped like this one, so the blueberries do not get caught between the masher slots.
Using a zester (my favorite is this one, by Microplane), zest one orange and add the zest to the berries in the pot.
Be careful not to zest the white pith underneath the outer rind. Peel the orange, discard the peel, and finely chop the orange pieces in a food processor. Use the pulse setting. I like to use my electric mini-chopper for this little job.
Measure 1/2 cup of the orange pulp and add it to the pot containing the mashed berries.
Add the powdered pectin and lemon juice to the pot, then bring to a boil, stirring frequently. Add the pre-measured sugar all at once and continue to heat the mixture. Bring it to a full rolling boil over high heat, stirring constantly. Boil hard for one minute.
Ladle the hot jam into one hot jar at a time. To make this easier, I rely on my trusty canning tool set, which I purchased years ago.
It saves me so much time and mess. I would have given up on jam-making long ago if it weren’t for this set of tools.
Leave 1/4-inch head space in each jar. Wipe jar rims with a clean, damp cloth. Attach lids.
Process in a boiling water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
Easy Raspberry Blueberry Jam
Equipment
- Boiling water canner
- Zester
- 7 half-pint canning jars, bands and lids
- Canning tool set (optional)
Ingredients
- 3 cups fresh or frozen raspberries
- 2 cups fresh or frozen blueberries
- 1 medium orange
- 6½ cups sugar
- 2 tbsp lemon juice
- 1 2-ounce box powdered fruit pectin
Instructions
- Measure out the sugar in a mixing bowl so it will be ready to add to the berries all at once when needed.
- Mash the raspberries and blueberries in a large, non-aluminum pot and set aside.
- Zest one orange and add the zest to the berries in the pot.
- Peel the orange, discard the peel, and finely chop the orange pieces with a knife or in a food processor.
- Measure 1/2 cup of the orange pulp and add it to the pot containing the mashed berries.
- Add the powdered pectin and lemon juice to the pot, then bring to a boil, stirring frequently.
- Add the pre-measured sugar all at once and continue to heat the mixture. Bring it to a full rolling boil over high heat, stirring constantly. Boil hard for one minute.
- Ladle the hot jam into one hot jar at a time. Leave 1/4-inch head space in each jar.
- Wipe jar rims with a clean, damp cloth. Attach lids.
A Variety of Uses for This Versatile Jam
My favorite thing to do after making this jam is to hold it up to the light and observe the unique color. It’s too difficult to capture in a photo.
The added orange zest and pulp, along with the combination of berries, gives this jam a delicious, tangy-sweet flavor. I enjoy having it on crispy toasted English muffins or spreading it on top of pancakes. It’s also delicious served alongside a toasted ham and swiss sandwich. Hosting an afternoon tea party? Top your scones with this tasty jam. Make chocolate chip zucchini bread even more special with this raspberry blueberry jam spread on top of a slice. Now I’m getting hungry.
Do You Have a Favorite Jam Recipe?
As much as I love making this raspberry blueberry jam, I’m always on the lookout for new jam recipes to try. Do you have a favorite? What is your favorite way to eat jam? I’d enjoy learning about your jam creations. Not a fan of seeds in jam? Try this recipe for seedless raspberry jam. It’s a fabulous way to use fresh or frozen berries!
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Mmm…this jam was delicious! I especially enjoyed it on warm scones. Thanks for the recipe.
I love it on scones too!
I’ve always been fascinated with the idea of canning for some reason, but I’ve never tried it lol! I might just have to give it a go this year to at least be able to say I tried…
Britt,
I know it might seem intimidating at first, but if you have the right tools, it’s pretty easy and satisfying. Do you know anyone who has a boiling water canner or a canning kit like I described? It might be good to borrow the equipment at first to see if you enjoy the process. That’s what I did when I was getting started. If you lived in Oregon, I’d let you borrow mine! I also helped someone else when she was canning peaches to see how it all worked. If you do try it, I’d love to know how it goes! Thanks for your comments!
Lisa
great post and now you making want to grow some berry for next year might include some eatable flowers if there is any on the island. Jam is a staple for me especially when I have to rush.
Sunshine,
Yes, I love to have jam on hand! Berries grow really well where I live, so I’m lucky. Including edible flowers seems like an interesting idea. Thanks for commenting, and I wish you success with growing berries!
Lisa
I’ve never thought of using zest in jam before! But of course it totally makes sense that it would be amazing! Thanks for sharing!
Kari,
The zest and pulp really add a lot of flavor. Thanks so much for your comment, and if you try the recipe, I’d love to know how it turns out.
Lisa
A must try. I love both fruits. My grandma use to preserve everything. Oooh that good smell when she was making apricot jam.
Andrea,
Yes, the smell is amazing, and it makes me feel good to have something homemade sitting on the pantry shelf. I hope you have the chance to give it a try. Thanks for your comment, and happy jam-making!
Lisa
I’ve never tried making jam but I love my dad’s home made jams! He grew loads of strawberries this summer so he made some tasty jars.
I love raspberry jam and blueberry jam but never tried them mixed together!
Maya,
Mixing the berries is something I’d never tried before this recipe either. But, why not? It’s a unique flavor, and I’m glad I just happen to have both kinds of berries on hand. Thanks for commenting, and have fun trying new jam experiments!
Lisa
Oh wow, this looks delicious! I have never made jam before but this I might have to try. Thank you for sharing!
-Kristen
Kristen,
I love making jam and having it on hand to share for gifts. If you do try your hand at jam-making, I’d love to know what you think. The canning kit really does make it a lot easier. Thanks for your kind comment, and good luck with any jam-making endeavors you try.
Lisa