Mixed Berry Jam
This delightful mixed berry jam is a burst of summer sweetness captured in a jar. A trio of luscious raspberries, blueberries, and blackberries marry perfectly with a hint of fresh lemon juice and sugar, creating a vibrant and tangy spread that is simply irresistible. Enjoy the taste of summer all year round by preserving this jam through the simple process of canning.
— Constant Cookbook
Ingredients
- 4 cups raspberries
- 4 cups blackberries
- 4 cups blueberries
- 3 cups sugar
- 3/4 cup fresh lemon juice
Instructions
- Have ready 6 hot, sterilized half-pint jars and their lids.
- In a large nonreactive saucepan, gently stir together the berries, sugar and lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, until the jam has thickened, about 15 minutes. It will continue to thicken as it cools.
- Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
- Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a sealed has failed, store the jar in the refrigerator for up to 1 month. Makes 6 half-pint jars.
- Adapted from <i>The Art of Preserving,</i> by Lisa Atwood, Rebecca Courchesne &amp; Rick Field (Weldon Owen, 2010)
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