The best part about summer for any foodie is berry season, of course. Fresh strawberries, blueberries, raspberries, and blackberries overflow in farmers markets and grocery stores everywhere. In California, berry season is even more glorious because local farms allow you to pick your own berries in cute lil’ picnic baskets. You just can’t get them any fresher than that. And when you find yourself with a surplus of fresh fruit, why not turn it into homemade blueberry blackberry jam.
Spread this sweet jam on scones, toast, or make an extra big batch for a delicious pie filling—the options are endless.
The Easiest Homemade Blueberry and Blackberry Jam Ever
- Prep Time:2 minutes
- Cook Time:25 minutes
- Total Time:27 minutes
- Servings:1 jar of jam
- 6 oz blueberries, washed
- 6 oz blackberries, washed
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
Dump blueberries, blackberries, sugar and vanilla extract into a pot on medium-high heat, stirring the mixture often.
After 5 minutes, turn heat down to a low simmer while continuing to stir often.
After about 20 more minutes (or when jam is at desired thickness), turn off the heat and remove pot from stove.
Transfer jam into a tempered mason jar or recycled jam jar—something made with thick glass that won’t burst when hot liquid is poured into it.
#SpoonTip: Serve it up at your next brunch on toasted sourdough bread or scones.