I just can’t stop eating the scrumptious blackberry blueberry jam 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:
Blackberry Blueberry Jam Recipe (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.
Hi I want to make this but only using juice. What would the ratios be for the berries?
Hi Carol, That is a completely different recipe. I don’t recommend making adjustments like this when canning, instead look for another recipe that meets what you are looking for.