Raspberries. Blueberries. I'm tempted to call it Blaspberry Jam so as not to stumble over my words and make it cute. Whatever it's called, it's delicious.
I've used this recipe for years. It's super easy and super yummy. However. It is a refrigerator jam. I don't know what (or if) you have to change to be able to process and keep in a pantry long term. But it goes quickly so you can make a couple batches and keep it in the fridge, or give some away to friends! When I made it this time I doubled the recipe and filled 3 pint jars. Two will be given away! Much to the chagrin of my children. But such is life.
Ingredients:
2 cups frozen raspberries
1 cup fresh blueberries
2/3 cup honey
juice from 1 lemon
Place the frozen raspberries to a saucepan over medium heat. Heat up until the juice begins to come out of the berries.
Add the fresh blueberries, honey, and lemon juice. Mix well and cook for about 5-7 minutes over medium heat.
Reduce the temperature to low and cook until the berries have all exploded. I like to help the berries explode by smooshing them up against the side of the pan. I like them to cook at this point over very low heat for quite a while, up to 30 minutes sometimes.
Carefully spoon the hot mixture into clean jars. Cover loosely and let sit on the counter till mostly cool.
Then cover tightly and store in the refrigerator up to two weeks. Share with a friend if you make too much!
Let's eat! Spread on a yummy bread. My kids loved it on the toasted Sourdough Bread I recently made.
Recipe adapted from PaleOMG's Raspberry Blueberry Jam.
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