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)

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 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, after about 30 minutes. 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.

With any recipe with blueberries, you will need to cook less time for a thicker jam as there is lots of natural pectin in blueberries to set the jam.

About the Author : Stephanie Rose

A city girl who learned to garden and it changed everything. Author, artist, Master Gardener. Better living through plants.

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  1. Robin
    RobinSeptember 10,11

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

    • Beca
      BecaAugust 6,17

      This recipe is amazing… just made it, super easy, quick and so yummy

  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.

    • Stevie
      StevieSeptember 13,11

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

  4. 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!

  5. 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!

    • 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.

  6. jenn
    jennSeptember 29,14

    So for someone making jam for the first time, about how long does it take to boil down? And how many jars does it make?

  7. Stephanie
    StephanieSeptember 29,14

    Hi Jenn,

    I just made this recipe again this year and I got about 9 x 1/2 pint jam jars. It really depends on how many berries are packed into the cups and how much you boil down the jam. You would be safe to prepare a dozen jars, and fill as many as you can.

    It will take about 30 minutes to soften the berries and mash them up. Then you could boil for another 30 minutes and check the consistency with the frozen plate. If it is too loose, try again until you have the consistency you like.

    I boiled this jam for 3 hours and it was really thick and condensed. It’s very rich and so just a little goes a long way.

    This jam I boiled for 30 minutes and it is much more runny. They are both really good, it just depends on what kind of jam you like.

    With any recipe with blueberries, you will need to cook less time for a thicker jam as there is lots of natural pectin in blueberries to set the jam.

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