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Home » Blueberry Recipes » How To Make Strawberry Blueberry Jam Recipe

How To Make Strawberry Blueberry Jam Recipe

Published: Feb 20, 2017 · Modified: Jul 18, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Strawberry Blueberry Jam Recipe

This Strawberry Blueberry Jam recipe is one of my favorite flavors of homemade jam to make. It's a toss up between this mixed berry jam recipe and my Jalapeno Pepper jam recipe when it comes to my all time favorite flavor of homemade jam.

Strawberry Blueberry Jam recipe via flouronmyface.com

 

 

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This Strawberry Blueberry Jam recipe tastes great on a fresh baked biscuit or on toast in the morning but one of my favorite ways to eat Strawberry Blueberry Jam is as an ice cream topping. I love to drizzle a tablespoon of this mixed berry jam over a bowl of vanilla ice.

Homemade Strawberry Blueberry Jam recipe via flouronmyface.com

How To Make Homemade Strawberry Blueberry Jam or Mixed Berry Preserves

Ingredients

  • 4 cups sliced strawberries, mashed
  • 4 cups fresh blueberries, mashed
  • 7 cups sugar
  • ½ tablespoon butter or margarine (optional)
  • 3 ounce pouch liquid Fruit Pectin

Canning Supplies Needed

  1.  8 half pint canning jars, new unused wide mouth flat lids and bands
  2. Large pot to use for a Hot Water Bath Canner or one of my recommended electric Hot Water Bath Canner Options below
  3. Wide Mouth Funnel
  4. Jar Lifter
  5. Canning Ladle
  6. Paper towels
  7. Dissolvable Labels (optional) can use a sharpie but the labels are really pretty
  8. Progressive 3-Piece Canning Essentials Kit includes a wide mouth funnel, jar lifter and magnetic lid lifter

My favorite canning jar for jams and jellies is the Kerr® Wide Mouth half-pint 8 oz mason jars. I love the short squat shape and the wide mouth makes it very easy to fill. I have a large collection of canning jars and usually will use whichever canning jars are easily available (not packed away in the garage).

Directions

  1. Prepare your jars and lids by washing in hot soapy water. Check for cracks or chips and discard any damaged jars.
  2. Prepare a large hot water bath canning pot that is large enough to submerge all of your jars in at once.
  3. Fill Hot Water Bath canning pot half-full with water and add jars. Add more water if needed to allow for the water to be 2 inches over all the jars. Bring the water to to a boil then reduce the heat and allow the jars to sit in the simmering water.
  4. Alternately if using an electric canning system follow the instructions from the manufacturer to prepare your canning jars.
  5. Wash the strawberries, drain well and stem. Slice them and measure them until you have 4 cups of sliced strawberries. Crush the strawberries in a large bowl and set aside.
  6. Place the blueberries in another bowl and crush, leaving some whole berries.
  7. Add the 7 cups of sugar to a large pot.
  8. Measure 4 cups of the crushed strawberries and pour into the pot with the sugar.
  9. Measure 4 cups of blueberries and pour into the pot with the strawberries and suagr.
  10. Turn the heat on low and add the butter to the pot to help reduce the amount of foam that will form on the top of the pot.
  11.  Stir to mix the sugar with the crushed berries.
  12. Once most of the sugar has dissolved increase the heat to high and bring to a full rolling boil (a boil that doesn't stop bubbling when stirred), stirring constantly to prevent scorching.
  13. Stir in pectin once heated to a full rolling boil. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
  14. Remove the pot from heat and allow to settle for a few minutes.
  15. Skim off as much foam as possible with metal spoon and discard the foam.
  16. Remove one jar from the hot water bath canner and place upside down on a soft towel to drain for a few seconds. Carefully flip the jar right side up using a towel to protect your hands from the hot jar.
  17. Place the wide mouth funnel in the top of the warm jar and ladle the hot jam into the hot jar, filling to within ¼ inch of the top. Wipe the jar rim and threads with a damp paper towel.
  18. Place a flat lid on top of the jar then screw a band on the jat just until finger tight.
  19.  Place the filled jar on a folded towel as you continue to fill each of the jars with jam.
  20. Once all of the jars are filled with jam place them on an elevated rack in your hot water bath canner.
  21. Carefully lower rack and jars into canner. (Water must cover jars by at least 2 inches. Add boiling water to the pot to bring the level up, if needed.)
  22. Cover the pot; bring water to gentle boil and place a lid on the pot. Process the jam jars for 10 minutes. Carefully remove the jars from the hot water bath with a jar lifter and place upright on a towel to cool completely overnight.
  23. You should begin to hear the magical pinging of your jars sealing as they cool.
  24. After the jars are cool, check seals by pressing the middle of the lid with a finger. (If lid springs back, lid is not sealed properly and the jam will not be able to be stored in a cabinet or pantry. You can refrigerate any jars that do not seal to eat immediately.
  25. Refrigeration is necessary for jars that have not sealed properly.
  26. Write the name of the jam and the date the jam was made on a label and apply to the jar. Alternately you can write this information with a Sharpie permanent marker on the flat lid.
  27. Jam jars that have sealed properly can be stored in a cool dry cabinet or closet for up to one year.
  28. Discard jam or jelly after the one year canned date.

Print the How To Make Strawberry Blueberry Jam Recipe Below

Canning jars filled with homemade strawberry blueberry jam.

How To Make Strawberry Blueberry Jam Recipe

Arlene Mobley - Flour On My Face
Strawberry Blueberry Jam is a delicious jam recipe made with fresh strawberries and blueberries.
5 from 15 votes
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Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course DIY
Cuisine American
Share by Text
Servings 112 Servings
Calories 54 kcal

Equipment

  • half pint canning jars
  • Flat lids and bands
  • Large Canning Pot
  • Wide Mouth Funnel
  • Jar Lifter
  • Canning Ladle
  • Paper Towels
  • Canning Labels

Ingredients  

  • 4 cups sliced strawberries (mashed)
  • 4 cups fresh blueberries (mashed)
  • 7 cups sugar
  • ½ tablespoon butter or margarine (optional)
  • 3 ounce pouch liquid CERTO Fruit Pectin
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Instructions 

Prepare for canning

  • Prepare your jars and lids by washing in hot soapy water. Check for cracks or chips and discard any damaged jars.
  • Prepare a large hot water bath canning pot that is large enough to submerge all of your jars in at once. Fill Hot Water Bath canning pot half-full with water and add jars. Add more water if needed to allow for the water to be 2 inches over all the jars. Bring the water to to a boil then reduce the heat and allow the jars to sit in the simmering water.

Prep the fruit

  • Wash the strawberries, drain well and stem. Slice and measure until you have 4 cups of sliced strawberries. Crush the strawberries in a large bowl and set aside.
  • Place the blueberries in another bowl and crush, leaving some whole berries.
  • Add the 7 cups of sugar to a large pot.
  • Measure 4 cups of the crushed strawberries and 4 cups of crushed blueberries and pour the fruit into the pot with the sugar.
  • Turn the heat on low and add the butter to the pot to help reduce the amount of foam that will form on the top of the pot.
  • Stir to mix the sugar with the crushed berries.
  • Once most of the sugar has dissolved increase the heat to high and bring to a full rolling boil (a boil that doesn't stop bubbling when stirred), stirring constantly to prevent scorching.
  • Stir in pectin once heated to a full rolling boil. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
  • Remove the pot from heat and allow to settle for a few minutes.
  • Skim off as much foam as possible with metal spoon and discard the foam.
  • Remove one jar from the hot water bath canner and place upside down on a soft towel to drain for a few seconds. Carefully flip the jar right side up using a towel to protect your hands from the hot jar.
  • Place the wide mouth funnel in the top of the warm jar and ladle the hot jam into the hot jar, filling to within ¼ inch of the top. Wipe the jar rim and threads with a damp paper towel.
  • Place a flat lid on top of the jar then screw a band on the jat just until finger tight. Place the filled jar on a folded towel as you continue to fill each of the jars with jam.
  • Once all of the jars are filled with jam place them on an elevated rack in your hot water bath canner. Carefully lower rack and jars into canner. (Water must cover jars by at least 2 inches. Add boiling water to the pot to bring the level up, if needed.)
  • Cover the pot; bring water to gentle boil and place a lid on the pot. Process the jam jars for 10 minutes. Carefully remove the jars from the hot water bath with a jar lifter and place upright on a towel to cool completely overnight.
  • After the jars are cool, check seals by pressing the middle of the lid with a finger. (If lid springs back, lid is not sealed properly and the jam will not be able to be stored in a cabinet or pantry. You can refrigerate any jars that do not seal to eat immediately.

Recipe Expert Tips

  • Makes about 7 half pints of jam.
  • If using an electric canning system follow the instructions from the manufacturer to prepare your canning jars.
  • Check jar seals after 24 hours.
  • Refrigeration is necessary for jars that have not sealed properly.
  • Label the jars: Write the name of the jam and the date the jam was made on a label and apply to the jar. Alternately you can write this information with a Sharpie permanent marker on the flat lid.
  • Jam jars that have sealed properly can be stored in a cool dry cabinet or closet for up to one year or up to 18 months depending on the flat lid used. Check with the manufacturer. 

Nutrition

Serving: 1Tablespoon | Calories: 54kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 12mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 1mg | Iron: 1mg
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For more canning recipes head over to my Canning Recipe page!

Canning and preserving recipes via flouronmyface.com

 

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Todd Steffen

    December 31, 2022 at 7:14 pm

    5 stars
    Good recipe. I use it all te time.

    Reply
  2. Pam

    June 29, 2022 at 4:50 pm

    Did you make a mistake on the amount of certo.? One 3oz pack is not enough for 4 cups of mashed blueberries and 4 cups of mashed strawberries. Jam did not gel. I have to re cook it with more certo. Waste of time and fruit.

    Reply
    • Arlene Mobley

      June 30, 2022 at 11:49 am

      Pam

      I'm sorry to hear that you had a problem with the recipe NO I did not make a mistake on the amount of pectin used. Since you mention recooking the fruit with more pectin I am going to assume you did not jar the jam, hot water bath process and wait 24 hours for the jam to cool and set up. Did you check the set with a teaspoon of jam on a glass saucer in the freezer to cool off the jam and check the set before recooking it? If you did not then there is no way to know that the jam did not reach a proper gel set while the jam is still boiling hot in your jam pot. Hot jam in the pot or even a hot, warm or room temperature jar of freshly made jam will look like it has not set up properly. I hope after adding the extra pouch of pectin your jam didn't end up too thick and stiff to spread easily.

      Reply
  3. Rebecca Toews

    July 15, 2019 at 6:24 pm

    Wondering if I can use frozen blueberries with fresh strawberries. Any advice on this?

    Reply
    • Arlene Mobley

      July 16, 2019 at 11:19 am

      5 stars
      Hi Rebecca yes you can use frozen blueberries for this jam recipe. Just make sure to thaw them and drain them well before cooking the jam so there isn't too much liquid added from the frozen berries.

      Reply
  4. Sharon

    July 08, 2018 at 10:56 am

    Can you use powdered pectin?

    Reply
    • Arlene Mobley

      July 11, 2018 at 2:18 pm

      5 stars
      Sharon

      No you can't swap out the liquid pectin for powdered pectin in this recipe. Each type of pectin has a different method of cooking the jam. You can probably find a similar recipe using powdered pectin on the Ball Fresh Preserving website.

      Reply
  5. Diane C.

    November 15, 2017 at 9:02 pm

    Hello, I was wondering if I could run the berries through a food mill to make it more smooth and spreadable?

    Reply
    • Arlene Mobley

      December 18, 2017 at 11:51 pm

      Hi Diane

      This jam recipe is very spreadable. The fruit cooks down very nicely with just enough fruit pieces to make it a jam.

      Reply
  6. Adrian Buntin

    September 09, 2017 at 4:33 pm

    Will this jam be more solid or should I expect it to be pourable, as over ice cream?

    Reply
    • Arlene Mobley

      October 04, 2017 at 1:02 pm

      Adrian

      Did you follow the directions exactly using the same pectin and amounts as I have written in the recipe? If you followed the directions correctly then your jam should be thick and spreadable.

      Reply
  7. Debbie Walker

    July 26, 2017 at 8:15 pm

    Are you supposed to measure the berries before or after mashing them? The recipe isn't really clear on this point.

    Reply
    • Arlene Mobley

      July 27, 2017 at 1:51 pm

      Hi Debbie the berries are mashed after measuring.Thanks for asking!

      Reply
  8. Hbyers

    July 15, 2017 at 1:27 pm

    This recipe calls for 1 pouch liquid pectin, but I have liquid pectins in both 3oz. and 60z. package sizes. What is the correct number of ounces for this recipe? It sounds heavenly, and I'd really like to try it!

    Reply
    • Arlene Mobley

      July 17, 2017 at 11:49 am

      The standard package of Certo Pectin has two 3 ounce pouches. This recipe uses one 3 ounce pouch.

      Reply
  9. Rhonda

    March 04, 2017 at 5:04 am

    I can't wait for berry season. Nothing better than homemade jam! Would love to have you linkup on my Sunday's Best linky. Thanks for sharing .

    Reply
  10. Donna @ Modern on Monticello

    March 03, 2017 at 8:13 pm

    I am sure this is absolutely delicious on homemade biscuits. Thanks for sharing on #HomeMattersParty

    Reply
  11. Janet Vinyard

    March 01, 2017 at 10:09 pm

    Hi Arlene, Combining blueberries and strawberries into jam sounds so delicious! I look forward to trying this recipe soon! Thanks for sharing! Blessings, Janet

    Reply
    • Arlene Mobley

      March 02, 2017 at 10:38 am

      Hi Janet it is a delicious jam recipe!

      Reply
  12. Audrey

    February 28, 2017 at 3:27 pm

    I love homemade jams and jellies, and this blueberry strawberry combo sounds like a winner.

    Thanks for partying with us on #TastyTuesdays

    Reply
    • Arlene Mobley

      March 02, 2017 at 10:39 am

      Audrey

      Homemade jam is the best!

      Reply
  13. Sarah @ The Fit Cookie

    February 23, 2017 at 5:51 pm

    Oh yum, that sounds awesome! Homemade jam is one of my favorite things. I haven't ventured into canning, though my parents love to do some canning

    Reply
    • Arlene Mobley

      February 24, 2017 at 9:52 am

      Sarah

      You should try it!

      Reply
  14. Veena Azmanov

    February 23, 2017 at 4:30 pm

    I love both strawberry jam and Blueberry Jam - This sounds so delicious - Love the color

    Reply
    • Arlene Mobley

      February 24, 2017 at 9:48 am

      Thank you Veena!

      Reply
  15. Gloria @ Homemade & Yummy

    February 22, 2017 at 10:02 am

    I have only made freezer jam a long time ago. My mom was into canning and preserving when I was young. Something I never really got interested in. However I will say, when I do taste homemade jam....it is way better than store bought.

    Reply
    • Arlene Mobley

      February 24, 2017 at 9:50 am

      Gloria

      Homemade is always better!

      Reply
  16. Melissa

    February 21, 2017 at 10:21 am

    I bet this is amazing on ice cream!

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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