Why does it seem that all the berries get ready at the same time?! I have been surrounded by mason jars, spatulas, funnels, pots of various sizes and fruit for weeks now. There has been strawberry-rhubarb jam, gooseberry relish, a variation of the 3 berries jam, and now Blueberry Raspberry Lime Jam! Will I have all the fruit processed in time?
I love blackberries! They remind me of my childhood summers. My sister and I would always find the biggest prickled shrub to harvest as many blackberries as possible. We would come home full of cuts and scratches, purple from all the berries we ate along the way, and containers full of our favourite berries. My mom made the best jam with them.
This Newfoundland version of the jam has also blueberries and lime. The addition of the lime was inspired by Julia Moskin’s recipe and it makes the jam that much more exquisite. Hope you love it!
- 2 cups blackberries
- 4 cups blueberries
- ¼ cup water
- 4 cups sugar
- 1 Tbsp lemon juice
- Zest and juice of 1 lime
- Prepare canner, sterilize jars and screw rings. For the lids, place them in a small saucepan filled with water, bring to a boil, remove from heat and set the pan aside.
- Put 2 small plates in the freezer.
- In a large heavy pan gently heat berries with ¼ cup water until they are soft and burst their skins. Remove pan from heat and with a hand blender blend the berries coarsely.
- Return the pan to the stove and add the sugar and lemon juice. Cook at a full boil, stirring constantly, for about 10-15 minutes.
- Test if jam is ready by dropping a teaspoon of the mixture on one of the chilled plates. Put the plate in the freezer for 1 minute. Push your finger through jam. If surface wrinkles, and has the desired texture it is ready. If not, just cook a few more minutes more and repeat with the second plate.
- Remove pan from heat and stir in lime juice and zest.
- Ladle hot jams into hot jars, leaving ½ inch headspace. Remove air bubbles with a non-metallic spatula and adjust headspace as necessary by adding the jam. Wipe rim clean with a damp cloth and place hot lid disc on jar. Screw band down until fingertip-tight.
- Place jars in canner and return to a boil. Process for 15 minutes but remember to adjust for altitude. Remove jars and let stand for at least 24 hours on a towel-lined surface. Check lids and refrigerate or reprocess any jars that aren’t sealed.
- Label and date the jars.