Fresh berries are one of summer’s tastiest treats, and you can indulge in their juicy flavour all year long by making your own delicious jam. Blueberries and raspberries are natural friends in the jam jar and combine to produce one of the most vividly-coloured jams on the shelf. Try it spread on a slice of grainy toast or spooned over some freshly-baked scones.
- 1 ½ lb (675 g) blueberries
- 1 lb (450 g) raspberries
- 1 package (57 g) regular pectin powder
- 5 cups (1.25 L) granulated sugar
- Rinse the blueberries and raspberries separately under cool running water, drain well. Add the blueberries to a large stock pot. Crush firmly with a masher. Add the raspberries and keep crushing until all the berries have been crushed. Stir in the pectin powder.
- Set the pot over highest heat and bring to a boil, stirring frequently. Stir in the sugar. Return to a full boil, stirring frequently to prevent scorching. Maintain the full hard boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.
- Ladle the hot jam into 6 clean 250 mL (1 cup) mason jars leaving a ¼-inch (5 mm) headspace. Wipe the jar rims with a water dampened cloth or paper towel. Secure the lids with ring bands just until fingertip tight.
- Process the filled jars in a boiling water bath canner covered by at least 1-inch (2.5 cm) of water for 15 minutes. Turn off the heat, and allow the jars to remain in the water bath for 5 more minutes. Remove the jars from the canner to cool for 12-24 hours (cool marble and granite can crack hot jars, so line your counter with a dish towel).
- Once cool, press in the middle of each lid to check for a seal. If a seal has not formed (the lid still pops up and down when pressed), store that jar in the refrigerator and enjoy it first. Store sealed jars in a cool, dry place for up to 1 year.