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Home » recipes » Berry Jam Canning Recipes

Berry Jam Canning Recipes

blueberryraspberrystrawberry
Posted:8/15/14
Updated:10/14/19
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Summertime Canning recipes for Raspberry and Plum Jam, Sour Cherry Jam, Bumbleberry Jam!

Canning recipes for Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jams.

Canning Jam Recipes

It’s that time of the year again, canning season is here.  It’s time to can vegetables and fruits to last us all year!  

Do you have a overabundance of tomatoes, cucumbers or strawberries in the garden right now?  Are you picking them by the pound and then nervously staring at them in the kitchen?  We’ve all been there.    During the Summer my once empty countertops become home to bowls of tomatoes, tomatillos, peppers and watermelon.  If you want to cook or use a appliance then you’ll have to rearrange the vegetables for at least a minute to get some clear space to work with.   With fresh harvest comes the idea of “What the heck am I going to make?”.  We’ve all been there too.  

Canning recipes for Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jams.
(Our strawberries have a pretty nice view on the roof!)

Canning is a great way to make sure your Summer time treats don’t go to waste.  By canning them you are going to make them last months!  That means you can have fresh tomato sauce, pickles or strawberry jam in January during the middle of a Winter snow storm.  How cool is that? Very!

Below you will find 3 recipes for 3 of my favorite jams; Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jam.  All of these jams can be used for a traditional peanut butter and jelly sandwich or become part of delicious pie or crepes.   Be sure to share in the comments how you love using these jams!

Sour Cherry Jam

 Canning recipes for Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jams.

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Sour Cherry Jam

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Easy recipe for Sour Cherry Jam.  This tart recipe needs cherries, lemon juice, sugar and pectin.
serves 12

Ingredients

  • 4 cups pitted sour tart cherries finely chopped
  • 1 tbsp lemon juice
  • 1 package 1.75 oz powdered pectin
  • 4 1 ⁄2 cups granulated sugar

Instructions

  • In a large, deep, heavy-bottomed pot, combine cherries and lemon juice. Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  • Ladle into sterilized jars to within 1⁄4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.

Notes

Makes about five 8-ounce jars.
Tip: You can use a food processor to chop cherries; just make sure all of the pits are removed, then pulse a few times, scrape down the sides and pulse again. Do not purée.
Recipe suggestion: Use to fill small baked tart shells and add a dollop of whipped cream. Or spread on crêpes and roll up.
Author: Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © www.robertrose.ca Reprinted with publisher permission.
Course:Dessert
Cuisine:American
Keyword:canning cherry jam, cherry jelly, sour cherry jam
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

Bumbleberry Jam

Canning recipes for Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jams.

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Bumbleberry Jam

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Easy recipe for Bumbleberry Jam.  Ingredients include strawberries, raspberries, blueberries, blackberries and rhubarb.

Ingredients

  • 1 cup crushed strawberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 cup chopped rhubarb 1⁄2-inch pieces
  • 5 cups granulated sugar
  • 1 pouch 3 oz liquid pectin

Instructions

  • In a large, deep, heavy-bottomed pot, combine berries and rhubarb. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer for about 10 minutes or until rhubarb is softened. Add sugar in a steady stream, stirring constantly. Increase heat to high and bring to a full boil, stirring constantly to dissolve sugar. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  • Ladle into sterilized jars to within 1⁄4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.

Notes

Makes about five 8-ounce jars.
Tip: Freeze premeasured amounts of chopped rhubarb and in-season berries so you have them on hand when you have more time to make jam in the winter.
Adapted from Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © www.robertrose.ca Reprinted with publisher permission.
Course:Dessert
Cuisine:American
Keyword:bumbleberry jam, bumbleberry jelly, canning bumbleberry jam
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

Raspberry and Plum Jam

Canning recipes for Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jams.

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Raspberry and Plum Jam

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Easy to make Raspberry and Plum Jam. Ingredients include raspberries, plums, lemon juice, sugar and pectin.
serves 12

Ingredients

  • 2 cups raspberries
  • 2 cups finely chopped yellow or red plums
  • 1 ⁄4 cup lemon juice
  • 5 cups granulated sugar
  • 1 pouch 3 oz liquid pectin

Instructions

  • In a large, deep, heavy-bottomed pot, combine raspberries, plums and lemon juice. Bring to a boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Bring to a full boil, stirring constantly to dissolve sugar. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  • Ladle into sterilized jars to within 1⁄4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.

Notes

Makes about six 8-ounce jars.
Adapted from Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © www.robertrose.ca Reprinted with publisher permission.
Course:Dessert
Cuisine:American
Keyword:rasberry jam, raspberry and plum jam, raspberry and plum jelly
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

Canning recipes for Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jams.

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  1. Anna says

    August 17, 2014 at 1:20 am

    I love ALL of the jams you made Pamela, I’ve never canned before, but it seems a great way to keep on enjoying everything I grow myself. Beat pictures by the way, I super love the strawberries view from the rooftop, just gorgeous.

    Reply
  2. Sophie says

    August 16, 2014 at 2:30 pm

    Wonderful different jam recipes! I am trying them all out, they look fab! x

    Reply
  3. Lindsey @ American Heritage Cooking says

    August 16, 2014 at 10:41 am

    I don’t have an overabundance of any fruits but I really, really wish I did!!! I want to start canning but the problem is I don’t have any space to store the canned foods. No matter, I’m going to do it anyways because I’ve never let a little thing like space deter me before!

    Reply
  4. [email protected] The Gastronomic Bong says

    August 16, 2014 at 10:25 am

    Nothing is better than freshly prepared homemade jam.. The jams look so delicious. I would love my morning toast with these amazing jam.. have a fabulous weekend.. 😀

    Reply
  5. Debra says

    August 16, 2014 at 7:49 am

    Getting ready to can MORE tomatoes today!!!!

    Reply
  6. [email protected]'s Recipes says

    August 16, 2014 at 7:46 am

    Love all of them, but that cherry one is my favourite!

    Reply
  7. Amy (Savory Moments) says

    August 16, 2014 at 7:02 am

    Great giveaway and lovely jams! I’m always so excited at canning season. Last year we made a huge stash. This year, at minimum, I’ll be making crushed tomatoes, tomato sauce, tomato jam, salsa verde, peaches, applesauce, spiced pears, probably a chutney, pickled jalapenos, pickled banana peppers…. These green jars would be fun to use!

    Reply
  8. Thalia @ butter and brioche says

    August 16, 2014 at 6:09 am

    wow that sour cherry jam is definitely calling my name.. i could probably eat it by the spoonful. looks delicious!

    Reply
  9. karen says

    August 16, 2014 at 1:46 am

    I’d like to can tomatoes

    Reply
  10. Kelly says

    August 16, 2014 at 1:25 am

    Your jams look gorgeous Pamela, I love the sound of all them! I get so inspired whenever I see canning recipes. I’ve always wanted to try my hand at it but I’m still a little bit apprehensive for fear of messing up something along the way. You make it look so easy and are inspiring me to get over my fear soon 🙂

    Reply
  11. MLE says

    August 15, 2014 at 11:27 pm

    I made blackcurrant jam from fruit grown in our garden – that was awesome. I plan to make peach jam next week – yum.

    Reply
  12. Marcia says

    August 15, 2014 at 9:30 pm

    I canned strawberry jam a couple of years ago and it was the most delicious jam ever! A friend helped me (she’s a pro!) and I’m a little intimidated to try again. Yours look so good!

    Reply
  13. Margot C says

    August 15, 2014 at 8:59 pm

    I have been making a Blackberry/Lemon/Vanilla Bean Jam that everyone like; so with Christmas in mind I should make a bunch more while the berries are abundant.

    Reply
  14. Melissa @ My Recent Favorite books says

    August 15, 2014 at 8:11 pm

    I would love to can strawberry jam! Thats my favorite ( and my weakness! )
    Thanks for the chance to win!

    Reply
  15. Emma @ Bake Then Eat says

    August 15, 2014 at 6:14 pm

    I love making jams and chutneys when I am weighed down with far too much fruit and veg. I really like the sound of your sour cherry jam I shall definitely have to make some of that 😀

    Reply
  16. Katie says

    August 15, 2014 at 5:45 pm

    I’m canning pickled beets today!

    Reply
  17. Michelle says

    August 15, 2014 at 4:11 pm

    Awesome giveaway!! I have never tried canning before, but you have me interested. :p I would definitely try making jam. And it would be awesome to can big batches of my pasta sauce.
    Btw…I am making a rendition of your taco casserole (the one with pasta) for dinner tonight. Very excited. 🙂

    Reply
    • Pamela says

      August 15, 2014 at 4:32 pm

      Enjoy Michelle, that sounds like a tasty dinner that I hope you enjoy!

      Reply
  18. Sarah @ People, Places & Plates says

    August 15, 2014 at 3:42 pm

    Just started canning for the first time this summer..definitely going to have to give these a try!

    Reply
  19. Liza Vladyka says

    August 15, 2014 at 3:03 pm

    veggies

    Reply
  20. Becky Sherman says

    August 15, 2014 at 2:29 pm

    I would love to can tomatoes and fruit.

    Reply
  21. Lorie says

    August 15, 2014 at 1:58 pm

    We’ve been canning pickles and need to can our tomatoes. Looking forward to canning apple butter soon.

    Reply
  22. Lauren says

    August 15, 2014 at 1:26 pm

    I have been canning tons of tomatoes, applesauce, pickles, and relish!

    Reply
  23. cheri says

    August 15, 2014 at 1:16 pm

    What wonderful collection of jams you have made Pamela, love canning and eating what we have grown ourselves, so satisfying.

    Reply
  24. Mason Canyon says

    August 15, 2014 at 12:29 pm

    I’d like to can some pear preserves.

    Reply
  25. Kelly @ hidden fruits and veggies says

    August 15, 2014 at 12:14 pm

    I like to can ALL of the things. My absolute favorite is probably applebutter or homemade spaghetti sauce (with extra, extra wine. yum!)

    Reply
  26. Choc Chip Uru says

    August 15, 2014 at 11:57 am

    You make me want to can 😀
    So loving it!

    Cheers
    Choc Chip Uru

    Reply
  27. Amber says

    August 15, 2014 at 11:54 am

    I have never canned anything and I can’t wait to try. Great giveaway!!

    Reply
  28. Matt says

    August 15, 2014 at 11:54 am

    I want to can tomatoes, green beans, and jalapenos!

    Reply
  29. Gayle @ Pumpkin 'N Spice says

    August 15, 2014 at 11:36 am

    All of the jams sound amazing! Such gorgeous pictures, too. That sour cherry jam is just calling my name. Such a fun flavor!

    Reply
  30. Mel says

    August 15, 2014 at 10:48 am

    Have I mentioned how sad I am going to be when Farming season is over for the year?!

    Reply
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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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