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Homemade Blueberry and Raspberry Jam

August 6, 2011

Homemade Blueberry and Raspberry Jam

Homemade Blueberry and Raspberry Jam

I am really old fashioned when it comes to some things.  Jams, pickles, beets they’re quite popular in different generations.  I don’t know too many people my age that do a lot of canning.  I don’t know a lot of people my age that do a lot of cooking at home, come to think of it.  This is why I consider myself old fashioned.  I love cooking at home.  I love making my own stuff from scratch.  I love, love, love being in the kitchen with loads of fresh picked berries a bunch of mason jars and the music on.  I could do it all day, almost everyday.  I mentioned to you last week that we went raspberry and blueberry picking at a U-pick farm.  It was a little early in the season but I managed to gather up enough berries to make some very delicious jams.  Excited?  Oh, I am.  I was.  I have polished off a jar of blueberry jam already.  I know, I know, where is my self control?  In the blueberry patch, I reckon.  Well, without further ado, I bring to you fresh of the bushes blueberry and raspberry jam!

Ingredients and Directions for Homemade Jam

Ingredients and Directions for Homemade Jam

1.  Ingredients

2 1/4 pounds fresh raspberries
3 3/4 cups granulated sugar
Juice of 1 small lemon

To Prepare the Homemade Raspberry Jam

Place 5 clean 8-ounce jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.

In a large saucepan filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.

    2.  Combine all ingredients in a medium saucepan and bring to a boil over high heat.

3.  Cook, stirring and skimming foam from surface, until mixture reaches 221 degrees on a candy thermometer, 5 to 10 minutes. To test, remove mixture from heat. Pour a small amount of jam on a cold plate and transfer to freezer, for 2 to 3 minutes. If mixture gels, it is ready to fill. If not, return to heat and retest.

    4.  Ladle jam mixture into jar up to the fill line. Repeat process with remaining jars.

5.  Put lids and rings on jars and tighten; do not over-tighten. At this point, jam may be kept refrigerated, up to 1 month.

To store jars at room temperature for up to one year, reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.

Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.

Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.

Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for up to one year. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate jam after opening.

Makes 5 – 8-oz. jars of jam

From Martha Stewart


Homemade Blueberry Jam


4 cups crushed blueberries

2 tablespoons lemon juice

1 box certo pectin crystals

5 cups sugar

To Prepare the Blueberry Jam

Crush the berries one layer at a time, or pulse in a food processor.

In a large saucepan stir together the prepared fruit, lemon juice and pectin crystals.  Bring to a boil over high heat in a heavy bottomed pot.

Add the sugar.  Return to a hard boil for 1 minute.

Remove from heat.  Stir and skim for 5 minutes to prevent floating fruit.  Pour into warm sterilized jars (see directions above) to 1/4 inch from the rim.  Cover with lids and screw rings on tightly.

Makes 5 – 250 ml (8 0z.) jars

Homemade Blueberry Jam

Homemade Blueberry Jam

 These jams are a staple in every kitchen.  They are really easy to make and will keep for up to a year!  You won’t be disappointed, promise.

From our kitchen to yours,
Sydney Jones

10 Comments leave one →
  1. August 6, 2011 7:54 pm

    Sounds delicious! I love canning seasonal jams this time of year. The photos are beautiful.

  2. August 8, 2011 2:09 pm

    I love canning and preserving too. I do small batches on the weekend while listening to Robin Hood Radio, our local NPR station here in Sharon, Connecticut. I actaully made Blueberry Raspberry Jm this weekend – yes I put the two of them together – as well as a Black Cherry Compote. I, personally use honey for sweetness instead of sugar. If I do use sugar 9 in SMALL amounts ) I prefer raw sugar. Have you ever put up any jams and jellies this way?

    Very much enjoy your photos and website and I look forward to more canning forays.

    • August 8, 2011 5:23 pm

      Hi Elizabeth,
      I am relatively new to canning and preserving. I spent a lot of years observing my mother perform the art but have only recently been trying my hand at it. I am very intrigued by your use of honey for sweetener. Your combinations of fruit sound wonderful as well, I particularly like the sound of the black cherry compote. I would be interested to hear about your techniques as I am still learning 🙂 I plan on making some concord grape jelly when they become available in this part of the world, so look for that up and coming canning adventure!


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