Blackberry Jam with Strawberries

This Mixed Berry Jam is delicious and you can easily substitute any berry for the ones I have included.

When the season is fresh full with Berries of all kinds it is the time to Preserve and freeze the bounty you just scored.

Year around there is no end to the way you can use the jam.  Toast, Ice Cream, or just off the spoon.



With that let us get started.

Ingredients

3 cups of Strawberries
3 cups of blackberries
3 cups of sugar
1/4 cup lemon juice fresh
1 box of pectin ( or not)

Get all your stuff ready water-bath, jars, lids and twist tops Ah yes your Berries! Keep your jar's in the warm water-bath this way when you are ready to jar up your jam the jar's will be ready. As you Preserve More food's you will just naturally have all the stuff you need ready and waiting.





Clean and chop the strawberries in half. I do not chop my berries to much as a matter of fact I only chop my strawberries in half all other berries stay whole. I like my jams to be fruit filled. You should get a big taste and feel of fruit when eating jams. Also, the berries do break down as your cook them and if you wish you can always use an immersion blender to thin out your jams .







Add all your berries to your Non-reactive pot. Bring up to a slow simmer. Your blueberries will start to pop. All the berries will start releasing their juices. keep stirring the jam. this is the time to mush your berries. I use a potato smasher to get the berries to the consistency I love.

I using pectin now is the time to add it. I always mix my pectin with the same amount of sugar it seems to blend and meld in better. Bring this back up to a rolling boil. Keep stirring the potion. 

Once that potion has dissolved and your have a good rolling boil you can add the remainder of the sugar. I do this a cup or two at a time. I just love the clean shiny color it starts to get when the sugar is added. Ok bring your jam back up to a rolling boil. If not using pectin make sure you get this to the gel point. Usually a good degree is 220 with most jam to get to the gel point.

Once it reaches the gel point turn off the heat and let it sit for 5 minutes. This helps the berries to distribute more evenly through out the jam. While it is sitting skim the foam. Have your jar's ready? time to fill the jars. Ladle the jam into the jar's leaving a 1/4 inch head space. Wipe the jar rims clean put on the lid and twist band tighten them taunt. Place the jars into the water bath and process for 10 minutes. Once done turn of the heat and give them a few minutes then remove and let them cool for 24 hours. Once cooled remove twist band and store .




Oh Label Them with the Date.
Now make some toast and enjoy the jam you created! xoxo





Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.