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.
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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.
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
- Â 8 half pint canning jars, new unused wide mouth flat lids and bands
- Large pot to use for a Hot Water Bath Canner or one of my recommended electric Hot Water Bath Canner Options below
- Wide Mouth Funnel
- Jar Lifter
- Canning Ladle
- Paper towels
- Dissolvable Labels (optional) can use a sharpie but the labels are really pretty
- 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
- 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.
- Alternately if using an electric canning system follow the instructions from the manufacturer to prepare your canning jars.
- 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.
- 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 pour into the pot with the sugar.
- Measure 4 cups of blueberries and pour into the pot with the strawberries and suagr.
- 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.
- Â 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.
- Â 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.
- You should begin to hear the magical pinging of your jars sealing as they cool.
- 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.
- Refrigeration is necessary for jars that have not sealed properly.
- 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.
- Discard jam or jelly after the one year canned date.
Print the How To Make Strawberry Blueberry Jam Recipe Below
How To Make Strawberry Blueberry Jam Recipe
Strawberry Blueberry Jam is a delicious jam recipe made with fresh strawberries and blueberries.
Rate this Recipe
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
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.Â
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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Todd Steffen
Good recipe. I use it all te time.
Pam
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.
Arlene Mobley
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.
Rebecca Toews
Wondering if I can use frozen blueberries with fresh strawberries. Any advice on this?
Arlene Mobley
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.
Sharon
Can you use powdered pectin?
Arlene Mobley
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.
Diane C.
Hello, I was wondering if I could run the berries through a food mill to make it more smooth and spreadable?
Arlene Mobley
Hi Diane
This jam recipe is very spreadable. The fruit cooks down very nicely with just enough fruit pieces to make it a jam.
Adrian Buntin
Will this jam be more solid or should I expect it to be pourable, as over ice cream?
Arlene Mobley
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.
Debbie Walker
Are you supposed to measure the berries before or after mashing them? The recipe isn't really clear on this point.
Arlene Mobley
Hi Debbie the berries are mashed after measuring.Thanks for asking!
Hbyers
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!
Arlene Mobley
The standard package of Certo Pectin has two 3 ounce pouches. This recipe uses one 3 ounce pouch.
Rhonda
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 .
Donna @ Modern on Monticello
I am sure this is absolutely delicious on homemade biscuits. Thanks for sharing on #HomeMattersParty
Janet Vinyard
Hi Arlene, Combining blueberries and strawberries into jam sounds so delicious! I look forward to trying this recipe soon! Thanks for sharing! Blessings, Janet
Arlene Mobley
Hi Janet it is a delicious jam recipe!
Audrey
I love homemade jams and jellies, and this blueberry strawberry combo sounds like a winner.
Thanks for partying with us on #TastyTuesdays
Arlene Mobley
Audrey
Homemade jam is the best!
Sarah @ The Fit Cookie
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
Arlene Mobley
Sarah
You should try it!
Veena Azmanov
I love both strawberry jam and Blueberry Jam - This sounds so delicious - Love the color
Arlene Mobley
Thank you Veena!
Gloria @ Homemade & Yummy
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.
Arlene Mobley
Gloria
Homemade is always better!
Melissa
I bet this is amazing on ice cream!