The Best 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!
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.