Mixed Berry Jam
Make a jam using your own combination of berries or use your favorite single kind.
* 2 cups strawberries
* 2 cups raspberries
* 2 cups blackberries
* 3 tablespoons freshly squeezed lemon juice
* 31/2 cups sugar
Hull the strawberries, and wash and dry all of the fruit. Roughly cut the strawberries into cubes, and place them in a large saucepan. Add the lemon juice, place over medium heat, and cook until the strawberries soften, about 6 to 8 minutes. Stir often with a wooden spoon so the fruit doesn’t burn.
Add the raspberries and blackberries, and cook until they begin to soften, about 4 to 5 minutes. Add the sugar, and continue stirring until the sugar has dissolved and the fruit has cooked down, about 25 minutes. Raise the heat, and bring to a rolling boil. Using a clean candy thermometer, test the temperature several times until the mixture reaches 220°, or the jelling point. (You can also check for jelling by placing a spoonful of the mixture on a chilled plate. Place the plate in the refrigerator for 3 minutes, and check to see if it has set.) If the mixture hasn’t jelled, place it back over high heat, return to a boil, then check again.
Remove from the heat, and use a spoon to skim off the foam and impurities that have risen to the top. While still hot, pour the jam through a funnel into jars that have been sterilized according to manufacturer’s instructions, leaving 1/4 inch of headspace. Seal the jars according to manufacturer’s instructions. Process the jars for 10 minutes in boiling water. Allow to cool to room temperature, then store in the refrigerator or in a cool, dark place for up to 6 months. Makes about six half-pint jars
1 Gather all ingredients for making the jam before starting.
2 Hull the strawberries, and wash and dry all of the fruit.
3 Place the strawberries in a large saucepan, and add the lemon juice.
4 When the strawberries are soft, add the rest of the fruit.
5 Cook for 5 minutes, then stir in the sugar. Stir often with a wooden spoon.
6 Bring the mixture to a boil, and use a clean thermometer to test for jelling.
7 Pour the jam into sterilized jars, leaving 1/4-inch of headspace. Seal and process the jars, and allow to cool to room temperature before storing.