Yesterday we popped by the local farmstand to see what was available {we’re still about a week or two from harvesting anything exciting in our garden} and ended up going home with a few boxes of raspberries.
I had planned on making a batch of raspberry jam but when I got home I realized the four 1/2 pints of raspberries weren’t going to be enough {what was I thinking!?} so I decided to whip up a batch of raspberry blueberry jam instead. And I’m so glad I did.
Not only did the jam turn out fantastic, but now I have another variety of jam to add to the shelves of my canning cupboard.
Call me crazy, but I’m already looking forward to a cold and cozy winter filled with homemade loaves of bread slathered with butter and jam and mornings sitting next to the woodstove.
Winter! It will be here before you know it. And with all the wonderful fruits and vegetables that are now in season, it’s time to hop to it and fill those cupboards.
Raspberry blueberry jam! It’s a little bit of summer in a jar. 
I hope you like it as much as we do.
~Mavis
Print Recipe
Pin RecipeIngredients
2 ½ cups crushed raspberries {about {4} ½ pints with most seeds removed}
3 cups blueberries
1 box pectin {1.75 ounces}
5 cups sugar
Instructions
Fill a hot water canner about 2/3 rds full with water and bring it to a boil.
Run raspberries through a food mill to remove most of the seeds. Discard seeds.
Add crushed raspberries and blueberries in a large saucepan and stir.
Bring the mixture slowly to a boil over medium-high heat. Stir in pectin and bring to a boil for 1 minute. Stir in sugar. Continue stirring until the sugar dissolves. Bring the mixture to a boil that cannot be stirred down.
Boil for 1 minute, making sure to stir the jam mixture consistently to prevent it sticking to the saucepan.
Remove from heat and skim off any foam.
Test to see if it has “set” by spooning a bit onto a cold plate. If it has formed a bit of a skin and started to give a bit like goopy Jell-O, you’re good to go, if not, cook for a bit longer.
When the jam is ready, ladle immediately into prepared jars, filling to within 1/4 inch of tops. Remove any air bubbles.
Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.
If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps.
Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by 2 inches. Add boiling water, if necessary.}
Cover; bring water to a boil. Process 10 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours.
After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}.
For Weck jars, check to make sure your seal is pointing downwards.
Remove rings or clamps and store jars in a cool dark place.
Yields about {7} 1/2 pints or {7} #902 Weck jars & {4} #788 jars
Notes
This recipe was canned at sea level. If you need to make altitude adjustments for home canning you can find directions here: https://extension.sdstate.edu/altitude-adjustments-home-canning
How to Use a Hot Water Bath Canner –
https://www.onehundreddollarsamonth.com/tutorial-how-to-use-a-pressure-canner/
How to Use Weck Jars – https://www.onehundreddollarsamonth.com/how-to-use-weck-canning-jars/
More Canning Recipes – 80+ Canning Recipes
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