LindyLue's AnyBerry Jam

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A versatile jam recipe that can be accommodated for any berry that is in season. This works great for me as we are growing blueberries, raspberries, strawberries and have wild blackberries.

Difficulty: Medium - experience needed
Serves: 6 - 12 oz Jars

Preparation time:
Cooking time:

Dietary guidance: v v n g 

Tags: berries · raspberry · blueberry · strawberry · jam ·


6 Cups Crushed Berries
7 Cups Sugar (less if using "no sugar required" pectin - follow instructions on pkg)
1 Pkg Pectin
1 Tbsp Lemon Juice
1/2 Tsp Butter or Margarine (Optional - reduces foam)

You will also need a large soup pot of boiling water, small pot of boiling water, funnel, canning tongs and clean towels.


Wash 6 12oz canning jars, tops and bands in hot soapy water. Place jars in the large pot of boiling water and bands & tops in the small pot of boiling water. Boil for at least 5 minutes and keep in pots until ready for use.
In a large soup pot add crushed berries, lemon juice, sugar and butter. Stir occasionally and bring mixture to a boil. Add pkg of pectin and bring to a rolling boil for 1 minute stirring constantly. Note: Rolling boil is when you stir and the boil does not go down. This step is essential for the jam to set else you will make sauce - also very delicious just not jam. Remove from heat and skim foam from the top.
Using the canning tongs quickly take jar out of large pot. Ladle hot berry mixture into jar and wipe top with clean towel. Remove top & band from small pot and quickly place on the jar. Seal jar and flip over for 5 minutes (this assists in the sealing as well as the berries being disbursed throughout the jam.)
Repeat for the remaining mixture and jars. Jars are sealed when the tops do not pop when pressed. Those that do not seal must either be discarded or refrigerated and eaten ASAP.


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