Olallieberry Jam

This homemade Olallieberry Jam is a perfect blend of sweet and tangy, made with fresh or frozen Olallieberries. With minimal ingredients and simple steps, this jam brings a burst of flavor to your breakfast, desserts, or even as a gift. Enjoy its antioxidant-rich benefits while adding a touch of elegance to your meals.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 50

Ingredients Equipment Method Notes

Ingredients

4 cups fresh Olallieberries or frozen, thawed
2 cups granulated sugar
2 tablespoons lemon juice
1 package 1.75 oz pectin (preferably low-sugar pectin)
1/4 teaspoon butter optional, for reducing foaming

Equipment

Large saucepan
Potato masher or fork
Measuring cups and spoons
Stirring Spoon
Sterilized jars or containers for storage
Canning jars (optional, for long-term storage)

Method

Prepare the Olallieberries: Wash fresh Olallieberries or thaw frozen berries. Mash them with a potato masher or fork, leaving some chunks.
Cook the Berries: In a large saucepan, combine mashed berries and lemon juice. Heat over medium until berries release their juice.
Add Sugar and Pectin: Stir in sugar and pectin until dissolved. Bring the mixture to a boil and let it boil for 2-3 minutes.
Boil and Stir: Boil for about 10 minutes, stirring constantly. Check consistency by placing a small amount on a cold plate. If it wrinkles, it’s ready.
Jar the Jam: Pour the jam into sterilized jars, leaving 1/4 inch at the top. Seal and cool to room temperature.
Store or Serve: Refrigerate for up to 3 weeks, freeze for longer storage, or process in a water bath for long-term storage.

Notes

If using frozen berries, thaw them fully and drain excess liquid before using.
Adjust sugar based on your sweetness preference or use low-sugar pectin for a lighter jam.
To test the jam’s consistency, drop a small spoonful onto a cold plate. Run your finger through it—if it wrinkles, it’s ready to jar.
For longer shelf life, process the jam in a boiling water bath for 10 minutes after jarring.