“I have not tried this jam. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserving.”
READY IN:
15mins
SERVES:
6-8
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Mash raspberries and blueberries in a very large stainless steel or enamel saucepan.
  2. 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.
  3. Bring fruit to a full boil over high heat and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin.
  4. Ladle into sterilized jars and process as directed.
  5. Raspberry Cranberry Jam: Replace blueberries with 2 cups (500 ml) fresh or frozen cranberries, finely chopped.
  6. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: