Seedless Blackberry Raspberry Jam
Raspberry and Blackberry is an amazing combination for making preserves. This jam is sweet and a little sour because of the berries that I have used. You can add more sugar to balance the sour taste. But I like it this way.
I have not used any pectin for preparing this jam other than the lemon and orange juice which acts as the natural pectin. I strained the berries to make a smooth seedless jam. I don’t like the seeds in my jam and blackberry seeds are really big and annoying. But if you don’t mind the seeds then you can avoid the straining step.
If you have a lot of berries grown in your garden, this is the perfect way to use them. Make lot of jam and freeze it or can it for the whole year round or gift it to your friends and family. Homemade jams are always special!!
Preparation time: 60 to 80 minutes
Yield: 8 oz
- Raspberries – 12 oz (340 gram)
- Blackberries – 6 oz (170 gram)
- Sugar – 1 1/2 cups
- Juice from one big lemon
- Juice from one orange
Method of Preparation:
Place a small plate in the freezer. This is to check the readiness of the jam.
Sterilize the jam container(s) along with the lid by placing it in the boiling water for 10 minutes. Remove from water using a pair of tongs and let it dry.
Wash the berries and add it to a bowl along with lemon juice and orange juice. Mash well it with a potato masher. Boil the mixture in a sauce pan until the berries disintegrate.
Strain the berries through a strainer or a thin cloth or a cheese cloth till the last drop of the juice.
Add it back to the sauce pan with sugar and bring it to a boil. Reduce the heat and let it boil for 30 minutes.
In between check the consistency of the jam by pouring a spoonful on the chilled plate. If the jam is not runny and becomes thick, then the jam is ready. If not keep the plate back in the freezer and continue boiling.
Check for the consistency of the jam again after sometime. When you get the right consistency, turn off the stove and pour the jam into the sterilized bottle. Let it cool and then tightly close the lid. Refrigerate it for upto a month.
If you are making a big batch, follow the canning procedure to preserve the jam.