Tayberry Jam

Image of Jennifer Mosinski
Rated 5.0 based on 2 customer reviews
Tayberry Jam
Tayberry Jam


  • 6 cups tayberries
  • 3 cups sugar, or to taste
  • 2 tablespoons lemon juice, or more to taste


  1. Place a small plate in the freezer.
  2. 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.
  3. 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.
  4. 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.
Mealthy tip:

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.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

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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.

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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!