Mixed Berry Jam

READY IN: 1hr
Recipe by mtilton

Very good! This is adapted from another site on the internet. 2 cups = 1 pint. 4 pints = 8 cups. 8 cups = 1828 grams. 1828 grams = 91 tablespoons Measurements courtesy of http://www.gourmetsleuth.com/cookingconversions.asp.

Top Review by Bonnie G 2

Made this today as I had so many berries from my garden. I used strawberries, rasberries, blueberries and marionberries. Followed the recipe except for a few minor steps - didn't mash the berries, cooking them seemed to do that just fine and I like bits of fruit in my jams and didn't use a pressure canner - used the hot water bath method and that worked fine. Love the flavor and appearance and will be making more of this when next I have a harvest big enough.

Ingredients Nutrition

Directions

  1. In a large pan, combine berries with sugar.
  2. Crush berries with a potato masher.
  3. Add lemon juice and lemon rind.
  4. Bring to a boil, skimming off any foam that forms.
  5. Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
  6. While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
  7. Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
  8. Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
  9. If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.

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