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Orange-Berry Jam

 Orange-Berry Jam
"This jam turns a beautiful color and tastes really good!" Expect a refreshing, sweet flavor from the added orange segments and grated orange peel. Earlene Ertelt, Woodburn, OR
48 ServingsPrep: 30 min. Process: 5 min.


  • 3 cups fresh raspberries
  • 2 cups fresh blueberries
  • 6-1/2 cups sugar
  • 1/2 cup finely chopped orange segments
  • 2 tablespoons lemon juice
  • 4 teaspoons grated orange peel
  • 1 pouch (3 ounces) liquid fruit pectin


  • Place raspberries and blueberries in a food processor; cover and
  • process until blended. Transfer to a Dutch oven. Stir in the sugar,
  • orange segments, lemon juice and orange peel. Bring to a full
  • rolling boil over high heat, stirring constantly. Stir in pectin.
  • Boil for 1 minute, stirring constantly.
  • Remove from the heat; skim off foam. Ladle hot mixture into hot
  • sterilized half-pint jars, leaving 1/4-in. headspace. Remove air
  • bubbles; wipe rims and adjust lids. Process for 5 minutes in a
  • boiling-water canner. Yield: 6 half-pints.
Nutritional Facts: 2 tablespoons equals 113 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 29 g carbohydrate, 1 g fiber, trace protein.