This recipe comes from the All New Ball Book of Canning and Preserving on page 308. It will yield approximately 5 (1/2 pint/250 mL) jars of blueberry-raspberry freezer jam. Expert tips ...

2. Place saucepan over medium-­high heat. Using a potato masher or wooden spoon, smash berries and release their juices, and ...

Serve warm with blueberry jam. 1. Stir together blueberries ... Turn off heat, and let mixture cool before using or storing. 4. I am not a canning expert (yet), so I can’t guide you go through ...