Strawberry Blueberry Jam

Blueberry Preserves I just love them. Jams are so thick and full of flavor. Preserving Strawberry Blueberry Jam is a pretty simple recipe. I have been creating different jams for years but I just realize there is no post for this one.

When blueberries and strawberries are in season out here I buy as much as possible and freeze them to make jam year round.

Look how fat these babies are!

 

 

 

Ingredients 

5 cups strawberries
3 cups blueberries
1/4 cup fresh lemon juice
1 box powder pectin
4 cups sugar




Once your fruit is measured put the fruit and the lemon juice into a large stainless steel pot and bring to a rapid boil. Please stir it so it does not burn.






You can break up the fruit with a potato smasher or an immersion blender. Either works. I love both methods and use both. 






 
Mix pectin with half cup of your sugar I find when it is mixed it incorporates better. Once your fruit is at a rolling boil add your pectin mixture and bring back to a boil.

Add the sugar into the fruit mixture and cook over high heat continuing your boil , stirring constantly. Continue until your have reached the gel point. You can see by my pictures that I love jam that is fruit friendly. I do believe true jam people do so love to have a big piece of fruit on their toast or piled on top of a bowl of ice cream. Wait or in a cookie it is endless what you can do with your jams.






Remove from heat. Skim and stir to remove foam.  Ladle jam into hot jars leave 1/4 inch head space. Wipe the rims and seal.Give them a 15 minute bath.

It gelled so beautifully

Today was busy I canned the Fermented Sauerkraut in the jars. And started some Hot Sauce another fermenting adventure.

 Always be safe and be clean!






Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.