Recipe: Black & Blue Jam

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Adapted from Garden Therapy Blog.

Because blueberries have a lot of natural pectin, this recipe does not use store-bought pectin. But be careful about not overcooking, as the sugar will end up tasting like molasses if overcooked.

makes 8-10 cups

  • 4 cups blackberries
  • 4 cups blueberries
  • 5 cups sugar (just a guideline, adjust to your own tastes)
  • 2-3 tbsp lemon juice

Add all ingredients to a large, tall non-reactive pot and set on medium high. Stir constantly until juices release and the mixture is soupy and boiling. Reduce to medium low and keep boiling, stirring occasionally, and using the spoon or a potato masher to squish the berries.

Put a small plate in the freezer. Continue boiling and stirring jam until mixture starts to thicken and foam subsides, after about 30 minutes. Check jam for consistency by putting a spoonful of jam on the chilled plates.

When the mixture cools, ask yourself: "Do I like this consistency?" Keep boiling jam and testing until you answer, "Yes!" then ladle into clean, sterilized half or full pint jars. Process in a boiling water canner for 15 minutes with adjustments for your area (or 20 minutes for full pints). Store for up to a year in a cool, dark place.


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