Blueberry Raspberry Jam
112 people added this to their Recipe Box
Blueberry Raspberry JamCrown jewels of summer combine in this royal-coloured jam. In winter make this with slightly thawed frozen berries.
based on1 ratings. 1 user reviews.
This recipe makes 83 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 4141 cal |
| pro | 0 g0g pro |
| total fat | 0 g0g total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 11 g11g carb |
| fibre | 0 g0g fibre |
| chol | 0 mg0mg chol |
| sodium | 1 mg1mg sodium |
| % RDI: | - |
| vit C | 22 vit C |
Crown jewels of summer combine in this royal-coloured jam. In winter make this with slightly thawed frozen berries.
Ingredients
- 4 cups blueberries 4 cups blueberries
- 2 cups raspberries 2 cups raspberries
- 1 Pkg (49 g) light fruit pectin crystals 1 Pkg (49 g) light fruit pectin crystals
- 3-1/2 cups granulated sugar 3-1/2 cups granulated sugar
Preparation
In large Dutch oven, crush blueberries with raspberries. Mix pectin crystals with 1/4 cup (50 mL) of the sugar; stir into berry mixture. Bring to full rolling boil over high heat, stirring constantly with long wooden spoon. Stir in remaining sugar; return to full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam.
Using sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.
Process in boiling water canner for 10 minutes. Transfer jars to rack; let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. If not, refrigerate and use within 3 weeks. Store in cool, dry, dark place for up to 1 year.
Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam.
Using sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.
Process in boiling water canner for 10 minutes. Transfer jars to rack; let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. If not, refrigerate and use within 3 weeks. Store in cool, dry, dark place for up to 1 year.
Source : Canadian Living Magazine: September 2003
- Keywords : Blueberries; Raspberries; Sugar; Canning/Pickling/Preserving;
Related content
-
Mixed Berry Zabaglione
Marsala, a caramel-coloured dessert wine from Sicily, is sold as either sweet or dry. Stick to...
-
-
Winter Berry Jam
This gift of sunshine will transport anyone to lazy summer days with each bite.
-
Blueberry Raspberry Cobbler
Harvest an orchardful of flavour with this old-fashioned cobbler.
