Raspberry, Mullberry and Blueberry Jam

Dana Ramsey


We have lots of berries on our property and this recipe is what we came up with using our bounty.


★★★★★ 2 votes

Makes 12 half pint jars


  • 1 qt
    raspberries (black)
  • 1 pt
  • 1 pt
  • 8 c
  • 1
    pouch certo
  • 1/2 tsp
    butter, optional to reduce foaming

How to Make Raspberry, Mullberry and Blueberry Jam


  1. Prepare lids and jars as directed by manufacturer. Keep warm.
  2. Prepare fruit by crushing berries 1 cujp at a time using a potato masher. If using a food processor, pulse to chop do not puree. Jam should have bits of fruit in it!
    Note - make sure you take the stem out of the mullberries and wear gloves unless you want pretty bed hands.
  3. Once your fruit is crushed put it in a 6 to 8 quart saucepot.
  4. Measure your sugar in a separte bowl. Add sugar to crushed berries. Add 1/2 teaspoon butter, optional to help reduce foaming.
  5. Bring mixture to full rolling boil on high heat stirring constantly. Once mixture comes to a rolling boil add the pectin quickly. Return to a full roilling boil and boil exactly 1 minute stirring constantly. Remove from heat and skim off foam with a metal spoon.
  6. Ladle quickly into your prepared jars filling to within 1/8 inch of tops. Wipe off rims and threads cover with two piece lids. Screw bands tightly and place in your canner. Water must cover jars by 1 to 2 inches; add boiling water as needed. Cover and bring water to gentle boil. Process for 10 minutes. Remove jars and place upright on 2 thick towels and coool completely.

Printable Recipe Card

About Raspberry, Mullberry and Blueberry Jam

Course/Dish: Jams & Jellies

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