Homemade 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.
- 4 cups sliced strawberries, mashed
- 4 cups fresh blueberries, mashed
- 7 cups sugar
- 1/2 tablespoon butter or margarine (optional)
- 3 ounce pouch liquid CERTO Fruit Pectin
- Canning Supplies Needed
- 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.
- 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.
- 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 1/4 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.
- 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.
- Serving Size: 1 Tablespoon
- Calories: 57