- 6 cups tayberries
- 3 cups sugar, or to taste
- 2 tablespoons lemon juice, or more to taste
- Place a small plate in the freezer.
- Combine tayberries, sugar, and lemon juice together in a heavy pot over medium heat. Stir, crushing some of the berries, until sugar is completely dissolved and mixture is heated throughout. Taste and adjust sugar and lemon juice as needed.
- Increase heat to medium-high and bring to a boil, skimming any foam that rises to the top. Boil for 10 minutes. Remove plate from freezer and drop a small teaspoon of jam on the plate. Return to freezer for 1 minute; if jam has set, the jam is ready for canning. If jam is still runny, return plate to freezer and continue boiling for another 5 minutes, then test again. Repeat this process until jam sets.
- Transfer jam to hot sterile jars, leaving 1/4 to 1/2 inch headspace, place lid on top and secure with ring. Process in a boiling water bath for 10 minutes.
Tayberries are a cross between raspberries and blackberries. They have a sweet-tart flavor and are great for making jam since they have a high pectin level.
What others are saying
Sam Dalton says:
My mom used to make me tayberry jam all the time, so I was excited to surprise her with this recipe. She even agreed that it was one of the best she's ever tasted. I love the sweetness and tartness, really good. It also makes a great novel gift!
Jen the Mighty says:
Jam season is my favorite - preserving my berry bounty up here in the Pacific Northwest always leaves me feeling so happy. Tayberries are a bit shorter in season, starting around the end of June and through July, but if you can get them they are so worth it. To add a little more pizzazz to the recipe I sometimes add lemon zest.