When it comes to the not in the season fruit I always have something available. I freeze the fresh fruit when it is in season as a emergency fruit fund during the I ran out of jam time.So let us make some Berry delicious Jam with some Blackberries , Blueberries and Strawberries.
It is almost as good a very berry Pie!
Why it is a pie in a jar!
BUT this you can put on anything from bagels to cheese and crackers! I like the options!
Ingredients
2 cups of strawberries
2 cups blueberries/raspberries either
2 cups blackberries
3 cups of organic sugar (or standard)
1/4 cup fresh lemon juice
Pectin is an option in all my jams I prefer not to use it.
Once your fruit is measured put it the pot and warm it up.
Bring your fruit to a simmer and smush if needed.
I tend to use whole fruit and use a potato masher or my immersion blender to get it to the consistency I like for jam.
Ingredients
2 cups of strawberries
2 cups blueberries/raspberries either
2 cups blackberries
3 cups of organic sugar (or standard)
1/4 cup fresh lemon juice
Pectin is an option in all my jams I prefer not to use it.
Once your fruit is measured put it the pot and warm it up.
Bring your fruit to a simmer and smush if needed.
I tend to use whole fruit and use a potato masher or my immersion blender to get it to the consistency I like for jam.
Depending on how thick or thin you want your jam.
Once your fruit is at a simmer and broken down to the consistency you like in your jam add the lemon juice.
Now is the time you want to bring your fruit to a rapid boil.
The kind of boil you can not stir down.
This takes a while but there is a reason Yum!
Please keep stirring it so it does not burn on the bottm of your pot.
If you are using pectin this is the time to add it. Mix pectin with equal amount of sugar I find when it is added to the fruit it incorporates better.
Once your fruit is at a rolling boil add your pectin mixture and bring back to a boil. When you add the pectin sometimes it looses its boil.
Next you add the sugar into the fruit mixture and cook over high heat continuing your rapid boil stirring constantly.
You will get a foam on the top of the boiling jam
Continue until your have reached the gel point.
Gel Point you say well it to me is when I have a roiling boil and foamy top. Turn down the heat and remove the foam.
If you are not sure of your gel point take a teaspoon and put it into the freezer with a small tea plate. When chilled take a teaspoon full and drop some on the plate add some on the spoon after a minute it
will be thick. If not keep the heat on the jam.
Ladle warm jelly into hot jars.
Wipe the rim's of your jars and seal.
Give them a 15 minute water bath. and remove Let them cool and once cooled remove the twist ad store in a cool dry pantry.
Once your fruit is at a simmer and broken down to the consistency you like in your jam add the lemon juice.
Now is the time you want to bring your fruit to a rapid boil.
The kind of boil you can not stir down.
This takes a while but there is a reason Yum!
Please keep stirring it so it does not burn on the bottm of your pot.If you are using pectin this is the time to add it. Mix pectin with equal amount of sugar I find when it is added to the fruit it incorporates better.
Once your fruit is at a rolling boil add your pectin mixture and bring back to a boil. When you add the pectin sometimes it looses its boil.
Next you add the sugar into the fruit mixture and cook over high heat continuing your rapid boil stirring constantly.
You will get a foam on the top of the boiling jam
Continue until your have reached the gel point.
Gel Point you say well it to me is when I have a roiling boil and foamy top. Turn down the heat and remove the foam.
If you are not sure of your gel point take a teaspoon and put it into the freezer with a small tea plate. When chilled take a teaspoon full and drop some on the plate add some on the spoon after a minute it
will be thick. If not keep the heat on the jam.
Ladle warm jelly into hot jars.
Wipe the rim's of your jars and seal.
Give them a 15 minute water bath. and remove Let them cool and once cooled remove the twist ad store in a cool dry pantry.
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