Mixed Berry Jam

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.

Yields about 7 half pints of rather thick, amazingly good jam.