Raspberries and blueberries are ripening right now and this morning’s picking was perfect for a batch of mixed berry jam. I use the Sure.Jell low sugar recipe, following basic directions for blackberry jam, only I modified the ingredients to match the fruit I had on hand:
Nearly Seedless Mixed Berry Jam Recipe:
- 3 cups prepared seedless black raspberry puree (i.e. heat the cleaned blackberries and run them through a food mill with a berry screen)
- 1 cup smashed red raspberries (these will have seeds)
- 2 cups smashed (not pureed) blueberries
- 4 cups of sugar
- 1 box of low sugar Sure.Jell
Wash jelly jars, heat lids and have the matching rings ready.
Follow directions for making cooked jam: measure the sugar and use 1/4 cup of this to mix in with the Sure.Jell powder. Place all the measured fruit into a large pot, add the sugar/Sure.Jell mix to the fruit and bring it to a full boil (one that cannot be stirred down). Make sure that the sugar mixture is blended in and that there are no clumps. When the fruit reaches a full boil, add the remaining sugar and return to a full boil. Once the full boiling point is reached, boil for exactly 1 minute.
Pour hot jam into prepared jelly jars, wipe rims, adjust lids and place filled jars in a water bath, bring to boil and boil for 10 minutes. Remove jars and let cool overnight before removing rings.
