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Blueberry and Raisin Jam



Blend raisins and orange juice in a blender or food processor until smooth; transfer mixture to a pot.
Blend blueberries in blender or food processor until pureed; add to raisin mixture.
Stir pectin into fruit mixture and bring to a boil.
Mix sugar into fruit mixture; boil, stirring often, until sugar is dissolved, about 5 more minutes.
Sterilize the jars and lids in boiling water for 10 minutes.
Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
Wipe the rims of the jars with a moist paper towel to remove any food residue.
Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water.
Bring to a boil and lower jars into the boiling water using a holder.
Leave a 2-inch space between the jars.
Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars.
Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Store in a cool dark area.