Raspberry, Blackberry Strawberry with Cinnamon Jam

This is a Very Berry Jam like pie in a jar. The Strawberry, Blackberry and Raspberry combo is so delicious. I have made combo Jams prior to this one. I have a Every Berry even Cherry I made when I got a shipment of cherries from Washington.





Ingredients - 8 to 10 half pint jars

3 cups strawberry
2 cups raspberry
3 cups blackberry
1/4 cup lemon juice
1 tablespoon of ground cinnamon
2 cinnamon stick to simmer while cooking in batch (optional)
3 to 4 cups sugar

Have all you ingredients and equipment ready. Take you berries strawberry, blackberry and raspberry along with the lemon juice and cinnamon and cinnamon sticks.put them into your pot. Bring this up to a simmer and have it warm enough to do your smushing.






I use a potato smasher to accomplish my smuch. Sometimes I use my immersion blender. Never use an Immersion blender with strawberries they already have way to much air and you will loos the beaufiul Jam look.

Once you have gotten the right consistency you can add your sugar one cup at a time. Make sure you allow the sugar to dissipate between adding the next cup of sugar.






As I told you before I do not use pectin. I like to either use a natural pectin or let the jam heat up to a temperature of 223 degrees that will give you the perfect gel. Most of the Time!

Here is our Pot all smushed up and sugar ready. I do keep a lot of the fruit whole. I think there is nothing better than biting into a nice piece of fruit! Yum!






Well once you have your gel point shut off the stove and let it sit
 while you get your jars ready. It is time to get that jam into the jars. Take your warm jars out of the water-bath. Place them on a cloth covered counter next to your jam pot.

Fill each jar till it is 1/4 inch from the top rim of the jar. Once they are all filled wipe the rim of the jars with a clean cloth.


Tip --  I have sponges and cloth's I use only for canning that I wash separate and keep in a separate box. This way I know they are ready for canning and are clean once I start another canning project. 

Now, put the two piece top on and twist the top taunt.  Although they have said now you do not have to warm the lid portion with the seal I do. I have another post on that subject so let not get off topic. Something I do a lot!

Alrighty got all the seal and twist on place them into the water-bath for 12 minutes. Once they are done turn off the heat and remove the jar's. Place you jars on a cloth covered counter and let them cool for no less than 12 hours. Once cooled remove the twist clean you jars and label. Wa La More Yummy-ness



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. 

Very Berry with Cherry

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!

 

 

Ingredients

2 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.