|Isn't that color gorgeous!|
I love jam. There, I said it. I could probably eat jam every single day - on toast, on a PB&J sandwich, heated up and drizzeled on ice cream. You get the idea.
So when Crystal from A Pumpkin & A Princess shared her recipe for Strawberry Blueberry Jam on Tout It Tuesday, I was inspired. Though there were a couple of hiccups. I didn't have a jam maker and I had more blueberries than strawberries, so I flipped and modified the recipe a little bit.
The end result is still tasty and downright amazing. And the color, well, that is amazing too. This deep rich purple. The photo doesn't even begin to do it justice. I would show you the actual jam on a biscuit or piece of toast, but the open jar was used up last week on the sandwiches I brought for lunch. Yup, it was so good I ended up having a PB&J sandwich every day.
Unfortunately our strawberry season is ending, but I hope to still be able to pick up a few more quarts so I can whip up another batch of this. If not, I will just savor my jam all winter long!
Blueberry Strawberry Jam
Modified from: Blueberry Jam from Vanilla Garlic
- 2 lb blueberries - crushed
- 1 lb strawberries - crushed
- 1 lb sugar
- 3 Tablespoons lemon juice
- 1/4 teaspoon butter (optional-helps keep the foam down)
- Place small plate in freezer
- Place crushed blueberries and strawberries along with the lemon juice in a medium to large pot, I prefer to use a stainless steel pot.
- Heat over medium to medium high heat for about 3-5 minutes.
- Add sugar, stirring to combine. Continue heating until it comes to a rolling boil.
- Add butter.
- Stir frequently so the jam doesn't stick to the bottom of the pot.
- After about 20 minutes of boiling, remove plate from freezer and put approximately 1 teaspoon of hot jam onto the freezer plate and let it sit on the counter for 30 seconds. If when tipped the mound moves just slightly, you are done. If it runs, continue to boil for another 5 minutes and test again.
- Once your jam is done, spoon into sterilized canning jars leaving 1/4 inch of head space. Wipe top of jar and threads to remove any jam that has spilled. Seal with rings and new lids.
- If planning on consuming immediately: Store in refrigerator
- For long tern storage: Process in hot/boiling water bath according to your elevation.
- I found this to be a great primer on hot/boiling water bath canning
I hope you enjoy this as much as I did!