One of my favourites! This is on my annual rotation of jams. You can play with the proportions- so go half blueberry and half raspberry or 25% of one and 75% of the other- depends of your taste and how much of each you have on hand. This recipe does not require pectin, so the amount of sugar is much lower- I like that.
To make 3 - 4 500 ml jars.
Ingredients
9 cups Crushed berries (about -5 lbs) (suggest 4.5 cups raspberries and 4.5 cups blueberries)
6 cups Sugar
Directions
Wash berries under running water and drain. Coarsely crush the berries one layer at a time using s potato masher. Measure nine cups of berries.
Combine the crushed berries and sugar in a large saucepan. Bring the mixture slowly to a boil, stirring until the sugar dissolves. Increase the heat to medium-high and cook rapidly to gelling point (220 degrees). Stir to prevent striking. Remove from heat. Skim off foam if necessary.
Ladle hot jam into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Clean the jar rim. Center the lid on the jar and adjust the band to fingertip tight. Place the jar in the steam canner. Repeat for all jars. Process for 15 minutes. Turn off the heat, then leave the jars in the canner for an additional 5-10 minutes.
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