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Blueberry Raspberry Jam | Produce Made Simple | By Amy Bronee from Family Feedbag

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.

Blueberry Raspberry Jam | Produce Made Simple | By Amy Bronee from Family Feedbag

Blueberry Raspberry Jam | Produce Made Simple | By Amy Bronee from Family Feedbag

Blueberry Raspberry Jam | Produce Made Simple | By Amy Bronee from Family Feedbag


Blueberry Raspberry Jam
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  • 1 1/2 lb (675 g) blueberries
  • 1 lb (450 g) raspberries
  • 1 package (57 g) regular pectin powder
  • 5 cups (1.25 L) granulated sugar


  1. 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.
  2. 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.
  3. Ladle the hot jam into 6 clean 250 mL (1 cup) mason jars leaving a 1/4-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.
  4. 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).
  5. 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.


According to up-to-date North American home canning guidelines, you do not need to pre-sterilize jars if you will be processing your preserves for 10 minutes or more in a boiling water bath canner. Start with clean jars that have been washed in hot soapy water or run through a normal cycle in the dishwasher.

keri_coles_photography_amy-35Amy Bronee is the writer and photographer behind the award-winning home cooking blog FamilyFeedbag.com. Since 2011, millions of home cooks around the world have visited her blog for easy-to-follow recipes, mouth-watering images and stories about everyday life in the kitchen. Through her hands-on cooking classes, Amy loves to connect with other home cooks, share ideas and have fun in the kitchen making delicious food together. Her first cookbook, The Canning Kitchen: 101 Simple Small Batch Recipes (Penguin Canada, June 2015) celebrates the tradition of preserving in the modern home kitchen. When she’s not wearing an apron, Amy enjoys running, reading and snuggling with her husband and two young sons in their cozy island home in Victoria, BC.

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