Blueberry-Raspberry Jam with Allspice & Rum

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Blueberry-Raspberry Jam with Allspice & Rum
(Yields 18 4-oz. jars)
2 pt. blueberries, fresh or frozen 1 pt. raspberries, fresh or frozen 6 cups sugar 1/4 cup dark rum 2 1/2 Tbs. lemon juice 1 1/2 tsp. ground allspice 2 packets liquid pectin
To sterilize jars, place them in a canner or large stockpot, cover with water, and set over medium-high heat. Bring just to the boiling point and remove from heat. Place the lids and screw rings in a small saucepan, fill with water, bring to a boil, turn off heat, and set pan aside. Rinse berries gently with cold water. Using either a potato masher or quick pulses in a food processor, mash the berries coarsely (be sure to leave chunky bits; your objective is to mash, not blend to uniformity). Place berries, sugar, rum, lemon juice, and allspice in a large pot. Bring to a boil, stirring continually. Once the mixture achieves a full, rolling boil, add liquid pectin. Stir constantly for one minute. Remove from heat and, using a skimmer or slotted metal spoon, skim off any foam. Using a jar lifter, remove hot jars from the canner and place them on a kitchen cloth on a counter. With the help of a canning funnel, ladle the jam into the jars, reserving a quarter inch headspace. Use a nonmetallic spatula to remove any trapped air bubbles and wipe the rims clean with a damp cloth. Place the lids and screw bands on the jars, tightening only until fingertip-tight. Using a jar lifter, place the filled jars into the canner. Process for 10 minutes, after water reaches a full, rolling boil. Remember to adjust for altitude. (The higher the altitude, the longer the process time.) Remove and allow to cool.—Recipe courtesy of Ashley English