Spiced Blackberry Raspberry Jam
Time: 50 minutes
Serves: 3 pint jars
Enjoy the warm spices of winter year-round in this delicious spiced jam made with fresh berries. It's a cinch to throw together and is perfect for spreading on warm toasted English muffins or biscuits. Follow instructions closely to ensure your jars of jam will keep well.
Prep Time:
20 minutes
Cook Time:
30 minutes
Serves:
3 pint jars
Perfect for:
Dairy Free
Holiday Giftables
Ingredients
- 2 Packages Driscoll's Raspberries, mashed
- 2 Packages Driscoll's Blackberries, mashed
- 3 Cups sugar
- 3 Tablespoons powdered pectin
- 1 1/2 Tsp. ground cinnamon
- 1/2 Tsp. freshly grated nutmeg
- 1/4 Tsp. ground cloves
- 1 lemon, zested and juiced
Directions
- PREPARE a boiling water bath canner and 3 pint jars.
- PLACE lids in a small saucepan.
- COVER lids with water.
- BRING water to a gentle simmer.
- POUR berries into a non-reactive pot that holds at least five quarts.
- COMBINE sugar, pectin, cinnamon, nutmeg, and cloves in a large bowl.
- ADD the sugar mixture to the berries.
- STIR until sugar begins to dissolve.
- BRING the berry mixture to a boil over high heat.
- REDUCE the heat to medium-high once the mixture begins to bubble.
- COOK, stirring regularly, until berries break down and the mixture looks glossy and thick.
- ADD lemon zest and juice after about 15 minutes.
- COOK an additional 5 to 7 minutes, until the jam thickens on the walls of the pot and makes a sizzling sound when scraped with a spatula.
- REMOVE the pot from heat.
- LADLE the jam into prepared jars, leaving 1/4-inch headspace.
- WIPE rims clean.
- APPLY lids and rings.
- PROCESS jars in a boiling water canner for 10 minutes.
- COOL jars on a folded kitchen towel for at least 1 hour.
- CHECK seals by removing rings and gently wiggling the lids—they should hold fast.
- STORE sealed jars on a pantry shelf for up to 1 year.
- REFRIGERATE and use unsealed jars promptly.
