Black And Blue Berry Jam On Toast Small

Black and Blue Berry Jam Recipe

I just can’t stop eating the scrumptious blackberry and blueberry I made this past weekend.  I guess I shouldn’t be surprised that it tastes this good, I mean these two fruits were obviously meant to go together: they grew only steps from each other.

When went for my annual wild blackberry picking pilgrimage, I stopped off at my favorite organic blueberry farm on the way back.  It never crossed my mind until this year that the sweet blueberries and the tart blackberries would be an amazing compliment to each other.  So good I have to share:

Black and Blue Berry Jam (long boil a.k.a. no pectin)

  • 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 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 few small plates in the freezer. Continue boiling and stirring jam until mixture starts to thicken and foam subsides. Check jam for consistency by putting a spoonful of jam on one of 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 250ml (1 cup) jars.  Process in a boiling water canner for 15 minutes with adjustments for your area.  Store for up to a year in a cool, dark place.

About the Author : StephanieAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie

  1. Robin
    RobinSeptember 10,11

    This recipe sounds wonderful! I’ve never made this combination of fruit in a jam.

  2. Lori E
    Lori ESeptember 10,11

    I wish I could get blackberries still. The only ones around here now are right by the highways and I don’t want to eat those.
    I have made Bluebarb jam before. I posted the recipe. Yummmy.
    I love to look at jars full of freshly canned foods. They look like jewels.

  3. shaheen
    shaheenSeptember 13,11

    Blueberry jam I am so jealous, I have not been able to harvest that many blueberries to make jam of my own.

  4. Stevie
    StevieSeptember 13,11

    Hi Shaheen, don’t be jealous…I bought my blueberries this year…my bushes only produce enough for snacks.

  5. Heather @ Dusty Bay
    Heather @ Dusty BaySeptember 14,11

    Your photos make that look so darn yummy, Stevie! We’ve been making oodles of jam too – stocking up like crazy!

  6. sherry bradley
    sherry bradleyJune 17,12

    Do you have any sugar-free jelly/jam/marmalade recipes? I have family members who are diabetic.
    Thanks, They all sound yummy!
    Sherry

  7. Stevie
    StevieJune 26,12

    Hi Sherry, I don’t make completely sugar-free jam so I’m not sure what sweetener you would use. I suppose you could cook down some berries and sweeten the mash to taste with stevia. I would freeze the stevia jam for storage as without the sugar it won’t be shelf stable.

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