Raspberry Blueberry Jam
A small batch of fresh fruit jam made with sweet raspberries, plump blueberries, and a smidgen of orange zest and chopped orange for your own homemade raspberry blueberry jam.
Servings: 7 cups
Calories: 781kcal
Ingredients
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
Instructions
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.
Nutrition
Calories: 781kcal | Carbohydrates: 201g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 167mg | Fiber: 6g | Sugar: 193g | Vitamin A: 100IU | Vitamin C: 38mg | Calcium: 32mg | Iron: 1mg