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Blueberry and Raisin Jam
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Whip up a delicious blueberry and raisin jam perfect for topping biscuits or enhancing peanut butter sandwiches.
Ingredients:
  • 12 ounces raisins
  • 0.5 cup orange juice
  • 4 pints fresh blueberries
  • 1 (1.75 ounce) package powdered low-sugar pectin
  • 4 cups white sugar
Instructions:
  • Purée raisins with orange juice in a blender until smooth, then transfer to a pot. Blend blueberries until smooth, add to the raisin mixture. Stir in pectin and bring to a boil. Add sugar and boil, stirring frequently, until sugar is dissolved, for approximately 5 more minutes.
  • Submerge jars and lids in boiling water for 10 minutes to sterilize. Fill hot jars with jam, leaving 1/4 inch of space at the top. Remove air bubbles by running a knife around the edges. Use a damp paper towel to clean rims. Seal with lids and rings.
  • Fill a large stockpot halfway with water and bring to a boil. Using a jar holder, carefully lower jars onto the rack in the pot, leaving a 2-inch space between them. Ensure water level is at least 1 inch above the tops of the jars by adding more boiling water if needed. Cover the pot, bring the water to a rolling boil, and process for 10 minutes.
  • Remove the jars from the stockpot and place them on a cloth-covered or wood surface, spaced several inches apart to cool. Once cooled, press the top of each lid with a finger to ensure a tight seal (lid does not move). Store in a cool, dark area.

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