Blueberry-Currant Jam


Quantity: 4 half-pints

Jar size: half-pints


1 quart stemmed blueberries 

1 cup water 

2 cups stemmed currants 

1 cup water 

3 cups sugar 


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. Combine blueberries and 1 cup water; cook slowly 5 minutes.

3. In another pan, combine currants and 1 cup water; cook slowly 10 minutes, then press through a sieve or food mill to remove seeds.

4. Combine blueberries and currant pulp; cook rapidly 5 minutes.

5. Add sugar, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 20 minutes, stirring frequently to prevent sticking.

6. Pour hot mixture into hot jars, leaving 1/4-inch headspace.

7. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

8. Process jars immediately in a Boiling Water Canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



5 min

10 min

15 min

Source: So Easy to Preserve 4th ed. 1999.