Whats Being Canned: Blackberry Jam and Blueberry Jam

It's jam time! We made double batches of blueberry and blackberry jam. Both are delicious and I'm so excited to stock up our pantry!

Each makes about six 8-ounce jars

Blueberry:

4 1/2 cups crushed blueberries
Grated zest and juice of 1 large lime
1 package regular powdered fruit pectin
5 cups granulated sugar

Blackberry:

5 cups crushed blackberries
1 package regular powdered fruit pectin
7 cups granulated sugar

1. Prepare canner, jars, and lids.
2. In a large, deep stainless steel saucepan, combine berries and pectin (and lime zest and juice for the blueberry recipe) using a whisk until pectin is all dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
3. Ladle hot jam into hot jars, leaving 1/4 inch head space. Remove air bubbles.Wipe rim. Center lid on jar and screw lid on.
4. Place jars in a canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

We used all the blackberries, but had a TON of blueberries left. So with those left over berries, we made blueberry pancakes, blueberry muffins, and a blueberry loaf. I'll post those recipes soon!

With love,
Mama Hauck