Mixed Berry Jam
photo by Bonnie G #2
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
6 half pints
- Serves:
- 91
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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
I'm 45+ years old. I live in a small town in south-central Oklahoma. I enjoy photography, computers and gardening.