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Easy Raspberry Blueberry Jam

Incredibly delicious and easy to make, raspberry blueberry jam is a snap to put together and a pleasure to eat. Enjoy it in a variety of ways!
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Condiment
Cuisine American
Servings 7 half-pint jars
Calories 60 kcal


  • Boiling water canner
  • Zester
  • 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
  • cups sugar
  • 2 tbsp 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.
  • 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.
  • Process in a boiling water canner for 10 minutes
Keyword berries, canning, easy recipes, jam