Prep 30 mins
Cook 30 mins
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.
- In a large pan, combine berries with sugar.
- Crush berries with a potato masher.
- Add lemon juice and lemon rind.
- Bring to a boil, skimming off any foam that forms.
- Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
- While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
- Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
- Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
- If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.
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.
Very tasty jam, mine didn't set up properly, I haven't made a no pectin jam before this one, so it could be inexperience. I didn't have a lot of blueberries or any blackberries, so used the same qty, but used extra strawberries and a bit of apple as well.
Really good. None of the berries overpower the others.<br/><br/>I boiled it for the 30 minutes and I think that is a little bit too long. I noticed thickening at about 20 minutes--and I should have stopped then.<br/><br/>The jam is a bit strong/thick. Otherwise, I would (and have) recommended this.