This is so Berry Good there is not a berry I did not add and the taste is so so deep. So here it is and it is simple this is especially great at the end of the season when you have so many different berries yet not enough for a full bath of one type. Now that I think about it it is the first time I have used cherries! Wow!
Ingredients2 cups of blueberries
1 cup of blackberry
1 cup of boysenberry
1 cup of strawberries
1 1/2 cup of cherries
2 tablespoon's lemon zest
3cups of sugar
Juice from 1 lemon
Combine all your berries into a large pot and bring them to a slow simmer. You have the choice to crushed them with a potato masher or leave them whole. I added the lemon zest and continued the simmer. Then the juice from the one lemon. I let this simmer together for 20 minutes on low and stir regularly. You will begin to see it start to gel as you cook and add your sugar .
Once it is well simmered add 3 cups of sugar and bring it up to a hard boil one you cannot stir down. Keep stirring it or it will burn. Remember to get the right gel point you must keep your jam going until you reach a temperature of 222 degree's on a candy thermometer. Once you have a foamy top and bubbly deliciousness take it off the heat and skim the foam off the top.
Ladle into warm 1/2 pint jelly jars till 1/4" from the top of the jar. Wipe your jars clean and cap and water bath them for 12 minutes.
Make sure you label your jars with the jam and date canned.
Now I am going to figure out what the heck to do with the ton of tinny little cherry tomatoes Pa brought home! Love that Man !
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.