Blueberry Raspberry Jam
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Crown jewels of summer combine in this royal-coloured jam. In winter make this with slightly thawed frozen berries.
Servings: 5 cups
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 41 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 11 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| vit C | 2% |
Suggested Recipes
-
4 cups (1 L) blueberries
2 cups (500 mL) raspberries
1 Pkg (49 g) light fruit pectin crystals
3-1/2 cups (875 mL) 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
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