Blueberry, Raspberry, Allspice & Rum Jam!
Ashley English Guest Post

You need Ashley English!

That was the response I got when I put out a canning question a couple of years ago into the Twitterverse. I can’t even remember what the question was anymore but sure enough, I sought out Ashley English’s website, Small Measure and found her email address.

She emailed me back that day, solved my canning problem and set herself up for a barrage of questions from me over the next 2 years. I’m still asking her questions! I just asked her a question about my chickens a few days ago as a matter of fact!

My most recent question was “Would you please write a guest post for me?”. As is always the case with Ashely, she provided me with the answer I was lookin’ for.





Hi everyone! Ashley English from Small Measure  here. Happy to be guest posting while Karen gets some much needed R&R!

Berry season is here.  When Karen asked if i could provide a guest post while she’s away, my mind went right away to offering some sort of jam recipe. Since I enjoyed a jar of this just last night, here’s a recipe for my “Blueberry & Raspberry Allspice and Rum Jam.”   So. Good.

I originally posted the recipe back in an equally hot june 2010. i hope you enjoy! and thanks again, karen, for roping me in!



Here I am, on a hot, sticky Friday night, the gentle rumble of a mountain thunderstorm calling outside, stirring jam and lifting jars in and out of a boiling cauldron.

When I came up with this jam recipe, I took the liberty of mixing two options, blueberry and raspberry. Doesn’t get much more summertime than berries! And with a hint of allspice and a kiss of dark rum, these beauties will be a timely, and undoubtedly well-received, gift come the holidays!

Blueberry-Raspberry Jam with Allspice & Rum
Yield: Eighteen 4-ounce jars, or 4-5 pint jars.

You will need:
-2 pints (4 c.) blueberries, fresh or frozen
-1 pint (2 c.) raspberries, fresh or frozen
-6 c. granulated sugar
-1/4 c. dark rum
-2 1/2 Tbsp. lemon juice
-1 1/2 tsp. ground allspice
-2 packets liquid pectin

To prepare:
1. Sterilize mason jars, lids, and screw rings in size of your choice. Fill a canner or large stockpot with water and set over medium-high heat. Bring just to the boiling point. Place the lids in a small saucepan, fill with water, bring to a boil, turn off the heat, and set the pan aside.
2. Rinse berries gently with cold water. Using either a potato masher or quick pulses in a food processor, mash the berries coarsely (be sure to leave chunky bits; your objective is to mash, not to blend to uniformity).
3. Place mashed berries, sugar, rum, lemon juice, and allspice in a large pot. Bring to a boil, stirring continually.
4. Once mixture achieves a full, rolling boil, add liquid pectin. Stir constantly for one minute. Remove from heat and, using a skimmer or slotted metal spoon, skim off any foam.
4. Remove the hot jars from the canner and place them on top of a kitchen cloth on the counter. With the help of a canning funnel, ladle the jam into the jars, reserving 1/4-inch headspace. Use a nonmetallic spatula to remove any trapped air bubbles and wipe the rims clean with a damp cloth. Place on the lids and screw bands, tightening only until fingertip-tight.
5. Using a jar lifter, place the filled jars into the canner. Process for 10 minutes, beginning processing time only once water is at a full, rolling boil. Remember to adjust for altitude.

You can find Ashley on Twitter and her website Small Measure.


→Follow me on Instagram where I often make a fool of myself←