Tayberry Jam Recipe
If you see Tayberries at the grocery store or farmer's market, buy every one you can and make this Tayberry Jam! This homemade jam transforms those deep purple-red, tart-sweet berries into a glossy, spreadable treat you'll want on everything from toast to cheesecake. It's easy and quick, and it will stock your pantry with a reminder of summer for months.
Homemade Tayberry Jam Recipe
Tayberries are a mix of raspberries and blackberries, so you get all that bramble-berry flavor in one fruit. They also make a beautiful jam.
The season is short for this raspberry/blackberry hybrid, with one large harvest typically in July. They are also very fragile berries, so handle with care.
If you can't find tayberries at your local farmers market or from a specialty grower, you can use a half-and-half mix of raspberries and blackberries instead and call it "bumbleberry" jam.
Why You'll Love This Recipe
- Big, bramble-berry flavor. Tayberries bring the tartness of a raspberry and the deep sweetness of a blackberry all in one bite.
- Simple ingredients. You only need berries, sugar, and pectin. No special ingredients required. If you want to take it up several notches, add the Chambord though. It is worth it.
- Just one afternoon gives you jars of jam for months. One batch makes 4 pints that will last in your pantry for up to a year.
- Very versatile. You can spread it on toast, mix it into oatmeal, or spoon it over cheesecake.
Use on Blackstone English Muffins!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Tayberries - Wash and crush the berries before you begin. Measure the berries after they are crushed. If tayberries are hard to find, you can use a mix of raspberries and blackberries.
- White Sugar - The sugar helps the jam set along with the pectin, so be sure to use the full amount.
- Low-Sugar Pectin - Use a standard 1.75-ounce box of powdered fruit pectin.
- Chambord - This black raspberry liqueur is optional, but it adds a deeper berry flavor. You can leave it out if you want to keep the jam alcohol-free.
- Butter - This helps reduce foam while the jam boils. We use regular salted butter in ours, and it is excellent. You can use unsalted if you prefer.
Try my Blackberry Crisp!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Bring a large pot of water to a boil and drop in your jars, lids, and rings to sterilize them.
- Wash and crush your tayberries. You'll need about half a flat, or around 6 cups when crushed. Add them to a large pot.
- Open your pectin, spread it evenly over the crushed tayberries, and stir until well combined.
- Turn the heat to high and bring the mixture to a full rolling boil for one minute. Watch closely so it doesn't burn on the bottom.
- Slowly stir in the sugar and bring the mixture back up to a rolling boil.
- Add the butter and let the jam boil for one more minute.
- Turn off the heat and stir in the Chambord.
- Using tongs, pull your sterilized jars from the pot of boiling water.
- Ladle the jam into each jar and leave about a quarter inch of space at the top.
- Wipe the rims and outside edges of the jars clean with a hot, damp towel.
- Place the lids and rings on the jars, tighten, and lower the jars back into the boiling water. Process for 10 minutes.
- Remove the jars from the water and let them sit undisturbed until you hear the lids pop, then loosen the rings slightly.
- Let the jars cool completely before storing. This will take several hours. Refrigerate after opening.
Try some Raspberry Muffins!
Tips for the Best Jam
- Skim the foam. After boiling, a layer of foam will form on top. Skim it off with a spoon for a cleaner-looking jam. If you leave it, the flavor will stay the same.
- Test before you jar it. Put a small spoonful of jam on a cold plate and let it sit for a minute. If it's too thin, add a little more pectin.
- Strain for a seedless jam. If you want to remove the seeds, press the crushed berries through a fine-mesh sieve before cooking.
- Frozen berries work well too. Just check that they don't have sugar added.
My Raspberry Sauce is ⭐️⭐️⭐️⭐️⭐️
Recipe FAQ
A tayberry is a cross between a raspberry and a blackberry, first grown in Scotland near the River Tay. It's bigger and softer than a raspberry, with a deep purple-red color and a flavor that's tart like a raspberry but also sweet like a blackberry.
Yes, frozen tayberries work well in this recipe. Just make sure they don't have any added sugar, as that will change the ratios.
Not at all. It adds a little extra berry depth, but you can leave it out, and the jam will still set and taste great.
Tayberries are harder to find in grocery stores than raspberries or blackberries. Try a farmers market, a specialty berry grower, or even your own backyard. If you can't find them, use a half-and-half mix of raspberries and blackberries instead.
If you seal and store the jam in a cool, dark place, it will last up to a year. It tastes best in the first six months. After opening, keep it in the fridge.
More Recipes With Berries
- Summer Berry Crisp
- Summer Fruit Trifle
- Smoked Goat Cheese with blackberries
- Blackstone Raspberry Pancakes
- Strawberry Jalapeno Salsa
- Raspberry Jam
- Blueberry Pancakes
Pin For Later
Tayberry Jam
This homemade jam transforms those deep purple-red, tart-sweet berries into a glossy, spreadable treat you’ll want on everything from toast to cheesecake.
Ingredients
- 6 cups crushed tayberries
- 4 ½ cups sugar
- 1 package pectin
- 1 ounce Chambord (optional)
- 2 teaspoons butter
Instructions
- Bring a large pot of water to a boil and sterilize your jars, lids, and rings in it.
- Wash and crush your tayberries (about a half flat, or 6 cups crushed). Place in a large pot.
- Spread the pectin evenly over the berries and mix thoroughly.
- Bring to a full rolling boil over high heat for 1 minute, watching for scorching.
- Slowly stir in the sugar and return to a rolling boil.
- Add the butter and boil for 1 more minute.
- Turn off the heat and stir in the Chambord.
- Pull the sterilized jars from the boiling water using tongs.
- Ladle jam into jars, leaving ¼ inch of headspace.
- Wipe jar rims clean with a hot, damp towel.
- Add lids and rings, tighten, and process in boiling water for 10 minutes.
- Remove jars and let sit until lids pop, then loosen rings slightly.
- Let cool completely (several hours) before storing. Refrigerate after opening.
Notes
If tayberries aren't available, substitute a 50/50 mix of raspberries and blackberries. Chambord is optional and can be omitted.
Nutrition Information:
Yield: 32 Serving Size: 1 Amounts Per Serving: Calories: 167Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 6mgCarbohydrates: 42gFiber: 2gSugar: 38gProtein: 0gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
