Mixed Berry Jam with Orange Zest

My freezer was in dire need of cleaning out, so I made good use of several bags of frozen blueberries and raspberries that had been lingering in the back of the freezer and made a mixed berry jam with orange zest.  The cook time for this jam is much shorter than that required for the usual strawberry jam that I make (due to the use of pectin), and jam is is super sweet, so I’ll be using it sparingly and pairing it with foods that aren’t too sweet to begin with.  The flavors are bright and fresh, and the orange zest adds a nice little zing to the wild blueberries and raspberries.
Blueberry jam - canning&preserving

Mixed Berry Jam with Orange Zest

(Adapted from Taste of Home’s Canning & Preserving)
Makes 6 half-pint jars of jam


5 cups of frozen or fresh berries (I used 4 cups of frozen wild blueberries and 1 cup of frozen raspberries)
6 1/2 cups of sugar
2 tablespoons lemon juice
1 teaspoon dried orange peel OR 4 teaspoons of fresh grated orange peel
1 pouch (3 oz) liquid fruit pectin


  1. Prep jars for canning.  Rehydrate the orange peel (if using) in the lemon juice.
  2. Defrost the frozen berries.  I ran mine under warm water very briefly to get rid of the frost.
  3. In a large saucepan over high heat, stir together the berries, sugar, lemon juice, and orange peel.  Bring to a full rolling boil while stirring constantly.
  4. Once the mixture has reached a boil, stir in the pectin.  Boil for one minute, stirring constantly.
  5. Remove from heat; skim off foam.  Ladle the hot mixture into hot sterilized half-pint jars, leaving 1/4 inch headspace.  Remove air bubbles; wipe rims and adjust lids.  Process for 5 minutes in boiling water.

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