Mixed Berry Jam

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.

• Ready In: 1 hr
• Serves: 91
• Yields: 6 half pints

Ingredients

• 2  cups blueberries
• 2  cups raspberries
• 2  cups strawberries
• 2  cups blackberries
• 3  cups sugar
• 1  lemon, juice of
• 2  teaspoons lemon rind, grated

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.