READY IN: 50minsYIELD: 7 jars


  • 5cupsblueberries
  • 5cupsblackberries
  • 4cupsgranulated sugar
  • 3tablespoonslemon juice
  • 1tablespoonlemon zest
  • 1 (49 g) packet pectin

    Serving Size: 1 (2361) g

    Servings Per Recipe:1

    Calories: 571.4

    Calories from Fat 8 g 1 %

    Total Fat 0.9 g 1 %

    Saturated Fat 0.1 g 0 %

    Cholesterol 0 mg 0 %

    Sodium 17.4 mg 0 %

    Total Carbohydrate146.4 g 48 %

    Dietary Fiber 8.7 g 34 %

    Sugars 129.8 g 519 %

    Protein 2.3 g 4 %


  • Prepare your jars, start your lids to simmering and bring your canning pot to a boil.
  • In a large pot, combine blueberries, blackberries and sugar. Stir well, set the heat to medium and bring to a simmer. Pour in lemon juice and add lemon zest; stir well, increase the heat to high and bring to a boil.
  • Reduce heat slightly and cook for 30 minutes or until it starts to thicken, stirring often.
  • Add pectin, stir very well and bring the heat back to high; boil for 5 minutes or until thickened, stirring frequently. To know if it’s ready, dip a metal spoon in an ice water bowl, dry it off and scoop up some jam. Let it cool off to room temperature. If it sets up, it’s ready otherwise cook a little longer. Keep in mind that as the jam cools and sets up, it will get thicker.
  • Remove from the heat, fill the prepared jars, wipe rims, apply lids and screw bands, and process in a boiling water bath for 10 minutes.
  • Remove from water and allow jars to completely cool on a wire rack. Makes 7 jars of 250ml.
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