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
6 1/2 cups granulated sugar
2 tablespoons lemon juice
1 2-ounce box powdered fruit pectin
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
- Boiling water canner
- 7 half-pint canning jars, bands and lids
- Canning tool set (optional)
- 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
- 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. If you liked this recipe, you might also enjoy reading about other easy recipes, such as this easy summer salad.
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