Blueberry and Raisin Jam recipe

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Ingredients

12 ounces raisins
½ cup orange juice
4 pints fresh blueberries
1 (1.75 ounce) package powdered low-sugar pectin
4 cups white sugar

Nutrition Info

507.1 calories
carbohydrate: 131.5 g
cholesterol: : -
fat: 0.6 g
fiber: 4.9 g
protein: 2.1 g
saturatedFat: 0.1 g
servingSize: -
sodium: 15.1 mg
sugar: 114 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend raisins and orange juice in a blender or food processor until smooth, transfer mixture to a pot. Blend blueberries in blender or food processor until pureed, add to raisin mixture. Stir pectin into fruit mixture and bring to a boil. Mix sugar into fruit mixture, boil, stirring often, until sugar is dissolved, about 5 more minutes.

  2. Sterilize the jars and lids in boiling water for 10 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.

Recipe Yield

10 servings

Recipe Note

I had a overabundance of blueberries but I couldn't find a recipes I liked so I tried something new and made this very tasty jam. Enjoy!

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