Raspberry/Blueberry Jam

Last Sunday, I just had the need to create something.  Do you ever need to do that?  When it grabs hold of you, you feel unsettled until you can create.  That is how I felt last week and so I was grateful for the down time Sunday afternoon that allow me to make and bake 2 loaves of bread and 2 jars of jam.  Jam made from my own sweet raspberries.  Eating the bread hot out of the oven with my freshly created jam was just about the most delicious thing I had eaten in forever.  But that is how creation works, it completes you at least for that moment and is beautiful.

I hope you enjoy this recipe.


4 cups fresh raspberries (you can use frozen)

1 cup fresh blueberries (you can use frozen)

1 large orange

6 1/2 cups white sugar

2 TBS. lemon juice

1 pouch liquid pectin (I just discovered liquid pectin!  Did you know they have liquid pectin, it is the best thing ever.  It works.  I never have to be concerned if my jam will set up, with liquid pectin it just does.  It is marvelous and I will always use it as long as it is around.  If you have been in outer space with canning like me, try it, you will be ever grateful.)


1. Mash raspberries and blueberries together in a large stainless steel saucepan.

2. Zest your orange right into the saucepan.

3. Peel your orange and finely chop it into small pieces, add to the sauce pan.

4. Add the sugar and lemon juice.

5. Bring the fruit to a hard boil and boil for 1 minute.  Stirring constantly.

6. Remove from the heat and stir in your liquid pectin.

7. Ladle into clean, warm jars.  Place prepared new lids on jars.  Place ring on jar and tighten just what is comfortable for you.

8. Place in hot boiling bath for 10 minutes to process.  Make sure your water covers the top of the  jars.

9. Remove from water after 10 minutes and listen for that sweet “pop” sound to hear that your jars are sealed.

10. After cooled, label and store for another time.

Eat any not in jars with hot bread or toast or store in fridge.

Makes 7 cups.

Adapted from “The Complete Book of Small-Batch Preserving” pg. 38.


  1. Ellen Garrett · · Reply

    Definitely, you need to have the water boiling to count as a water bath process. I guess I made the mistake of assuming that was understood. My directions were brief directions about it and I took too much for granted that others would understand the whole process. Thanks for clarifying.

  2. gold account · · Reply

    We planted 12 raspberry bushes this year. Next year, we plan to add at least 12 more. We’re crazy about raspberries in this household. They’re fabulous on cereal, in smoothies, and they make a wonderful syrup to drizzle on pancakes or custard.

  3. For the most part, if you are using the Water Bath canning process, you will need to return the water in the water bath to boiling and then process for 10 minutes. You may have to adjust the time due to higher elevations, follow the directions that come with the jars or pectin that you use. You will need at least 1-2 inches of water to cover the top of the canning jars.

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