5.26.2013

Three Berry Jam (Strawberry-Raspberry-Blackberry)


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 Oh shit I ran out of jam time.


 


So let us make some Berry delicious Jam with some Blackberries , Raspberries 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 raspberries
2 cups blackberries
1/4 cup fresh lemon juice
1 box powder pectin
5 cups sugar





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 smasher to get it to the consistency.




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 stir it so it does not burn.
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.
Next you add the sugar into the fruit mixture and cook over high heat continuing your rapidboil , 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.





Remove from heat.





 
Skim and remove foam.

Ladle warm jelly into hot jars
Wipe the rim's of your jars and seal
Give them a 15 minute bath ......  









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 Agricultural Extension Service for additional information and available classes.

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