Blueberry-Strawberry Jam

This easy homemade jam recipe combines blueberries and strawberries for a naturally sweet spread. Best of all, this easy jam recipe has no added sugar.

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  • Makes: 87 servings
  • Serving Size: 1 Tbsp.
  • Makes: 6 half-pint jars
  • Prep: 35 mins
  • Process: 10 mins

Blueberry-Strawberry Jam

Directions

  1. In an 8- to 10-qt. heavy pot crush 1 cup of the blueberries with a potato masher. Continue adding blueberries and strawberries and crushing until you have 6 cups crushed berries. Stir in the water, lemon juice, and cinnamon. Gradually stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  2. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  3. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.

From the Test Kitchen

Because sugar affects how pectin works and this recipe does not contain sugar, you'll need to use pectin made specifically for lower-sugar recipes.

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Nutrition Facts (Blueberry-Strawberry Jam)

  • Per serving:
  • 7 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 0 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 0 g pro.
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