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.
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?
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 https://gardentherapy.ca/stupendously-simple-wild-blackberry-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 https://gardentherapy.ca/strawberry-freezer-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.
Hi I’m wondering how/if you would need to adjust this to make freezer jam?
Hi Savannah, you don’t really need to adjust it for the freezer. Just make the recipe as is, add it to jars, and store in the freezer instead of canning in a boiling water bath canner. Have fun!
I’ve made this years ago and I want to can it again w your recipe! It’s one of my husband’s favorite jams. Is there any way I could 2c honey instead of sugar? We are on Mediterranean Diet and can have syrup or honey.
Thank you
Yes, use honey but then freeze it don’t water can it.
Just wondering if I can use frozen blueberries as we picked sooo ma y I had to put them in the freezer.
absolutely!