This raspberry blueberry jam is a small batch of homemade jam, full of the freshness of sweet raspberries and plump blueberries with a touch of orange.
Growing up in Idaho, I looked forward to summer. Summer brought warm days, sweet days with no school and lots of play time. Summer also meant our family vegetable garden would be growing all the fresh produce you could imagine. One of my favorite homegrown fruits was raspberries. Sweet raspberries we could pick in the early morning and eat with a bowl of cream. My mom also always made fresh raspberry jam. This raspberry blueberry jam reminds me of those summer days.
Have you ever enjoyed warm fresh bread from the oven smeared with a spoonful of fresh jam. It is probably the best taste in the whole world. If you haven’t experienced it don’t hesitate to enjoy raspberry blueberry jam on a warm slice of bread with butter now. If you haven’t made homemade jam before, let this raspberry blueberry jam be your first, it is delicious and easy to make.
What do you need to make homemade raspberry blueberry jam?
- containers to store the jam in – either freezer containers or small pint jars with new canning lids and rings.
- raspberries – fresh is preferred but you can use frozen if you thaw them first
- blueberries – fresh if possible but don’t hesitate to frozen berries that you thaw if that’s what you have
- orange – navel, valencia, or cara cara
- lemon juice
- sugar – don’t cut back on the sugar, the combination of sugar and pectin together make jam instead of syrup
- liquid pectin – by using liquid pectin you only need to stir the pectin in and not cook it, it is really easy to use
Tips to making homemade jam:
- If you are using fresh berries, rinse and drain the berries. If you are using frozen fruit, thaw and drain the berries. Be aware that blueberries can stain so drain into another bowl so as not to stain your porcelain sink.
- If you want some texture in your jam, don’t smash your fruit completely. If you want less fruit chunks, keep smashing while cooking until the texture is gone.
- You will want to bring your jam to a hard boil. A hard boil is when the bubbles are unable to be stirred down. Cook the jam over medium heat, stirring the whole time. Once it comes to a hard boil, cook for 1 more minute and then remove from the heat.
How to make raspberry blueberry jam?
You’ll first rinse and drain your raspberries and blueberries. Add your fruit to a large sauce pan and mash with a potato masher, or a fork. Add your orange zest to the pot. Add your orange slices to the sauce pan. Stir in the sugar and lemon juice and heat over medium heat.
Stir almost constantly, mashing the fruit as you stir, and bring the mixture to a hard boil. Once it’s a rolling boil, boil for one minute and remove from heat. Pour the liquid pectin in and stir. The wonders of liquid pectin work fairly quickly thickening the jam and it dissolves right into the jam.
If you are storing in jars, spoon the jam into the jars, top with a new lid and ring. Place jars into a hot water bath canner, covering the jars completely with water. Bring the water to a boil, and boil for 10 minutes. Remove the jars from the water and let them dry and cool on a dry towel. Listen for a the pop to know the jars are sealed. Most canning lids have instructions to follow.
If you want to freeze the jam, let the jam cool completely first and then spoon it into small freezer safe containers. Cover the containers with their lid and place in the freezer.
Either method still gives you the fresh picked fruit jam taste. The jam in jars should stay good at room temperature for up to 1 years. Once open the jam should stay good for up to 3 months if kept in the fridge. The frozen jam should stay good for up to 6 months..
One of my favorite things about this raspberry blueberry jam, besides the delicious flavor, and ease – it is a small batch recipe so you don’t need a lot of fruit, sugar, or containers.
Looking for more fruit jams and sauces?
Connect with Like Mother, Like Daughter
Be sure to follow us on social media, so you never miss a single post!
Raspberry Blueberry Jam
Raspberry Blueberry Jam
- 4 cups raspberries (fresh or frozen)
- 1 cup blueberries (fresh or frozen)
- 2 TBS orange zest
- 1 large orange (peeled and sliced)
- 6 1/2 cups white sugar
- 2 TBS lemon juice
- 1 pouch liquid pectin
Raspberry Blueberry Jam
- Rinse and drain the raspberries and blueberries.
- In a large sauce pan, add the raspberries and blueberries, and mash with a potato masher or fork.
- Add the orange zest into the sauce pan.
- Add the orange pieces to the saucepan.
- Stir in the sugar and lemon juice.
- Heat to medium heat, stirring almost constantly, and smashing the fruit as you go.
- Bring the mixture to a hard boil. Boil for 1 minute and remove from heat.
- Stir in the liquid pectin
For Canning Jam:
- Ladle into clean clear jars to preserve.
- Following directions on the canning lids, set a clean new lid on jar - tighten canning ring on the jar
- In a canning processing pot, place jars, covering completely with water.
- Boil water for 10 minutes to process.
- Remove from water and set on dry towel to seal, listen for the "pop".
- Once cool, label and store jam.
For Freezing Jam:
- Let jam cool completely, then separate into freezer safe containers. Top with lids and freeze.
Raspberry blueberry jam was first published on September 16, 2012. Photos updated on June 3, 2020.