Raspberry And Blueberry Jam Recipes

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RASPBERRY AND BLUEBERRY JAM



Raspberry and Blueberry Jam image

I have not tried this jam. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserving.

Provided by internetnut

Categories     Sweet

Time 15m

Yield 7 cups, 6-8 serving(s)

Number Of Ingredients 6

3 cups fresh unsweetened raspberries (750 ml) or 3 cups frozen raspberries (750 ml)
2 cups fresh unsweetened blueberries (500 ml) or 2 cups frozen blueberries (500 ml)
1 large orange
6 1/2 cups granulated sugar (1.625 L)
2 tablespoons lemon juice (25 ml)
1 tablespoon liquid fruit pectin (1 pouch)

Steps:

  • Mash raspberries and blueberries in a very large stainless steel or enamel saucepan.
  • Remove thin outer rind from orange with vegetable peeler and cut into fine strips with scissors or sharp knife; or use a zester. Add to saucepan. Remove and discard remaining white rind. Finely chop orange in food processor with on/off motion to measure 1/2 cup (125 ml). Add orange pulp, sugar and lemon juice to saucepan.
  • Bring fruit to a full boil over high heat and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin.
  • Ladle into sterilized jars and process as directed.
  • Raspberry Cranberry Jam: Replace blueberries with 2 cups (500 ml) fresh or frozen cranberries, finely chopped.
  • Raspberry Plum Jam: Replace blueberries with 2 cups (500 ml) finely chopped plums. A small amount of finely chopped fresh mint makes a nice addition.

Nutrition Facts : Calories 912.5, Fat 0.8, Sodium 1.2, Carbohydrate 234.3, Fiber 6.2, Sugar 226.6, Protein 1.3

TRI-BERRY JAM



Tri-Berry Jam image

My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch-and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! -Karen Maerkle, Baltic, Connecticut

Provided by Taste of Home

Time 30m

Yield about 6 pints.

Number Of Ingredients 6

4 cups fresh or frozen blueberries
2-1/2 cups fresh or frozen red raspberries
2-1/2 cups fresh or frozen strawberries
1/4 cup lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
11 cups sugar

Steps:

  • Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 98 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.

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