Triple Berry Artisan jam
This one also comes from gardenopolis and was part of the canning marathon at the end of June (not sure how all these got missed being posted). This recipe is triple berry using blueberries, raspberries and strawberries – all of which are in season right now! I am all jammed out so maybe next year »
In one of your biggest/deepest pots, combine the following:
- 2 cups blueberries
- 2 cups strawberries (sliced)
- 2 cups raspberries
- 4 cups sugar
- 1/4 cup fresh squeezed lemon juice
Crush some of the berries with a potato masher, add the rest of them, along with the sugar and lemon (and maybe some curls of rind in a cheesecloth bag, if you like the lemon flavour). Don’t let this stand, it will be very runny on it’s own.
Bring to a rolling boil over medium-high heat and stir frequently for the next 20 minutes, stirring constantly to make sure that it doesn’t stick and burn or boil over (very hard to clean up, don’t do that).
Remove from heat, do the test to check for doneness. When it’s ready, skim the foam off the top and use a ladle and a funnel to fill your sterilized jars, leaving about ½ inch headspace between the top of the jam and the top of the jar. Process in a boiling water bath for another 10 minutes, take them out and let them cool on a rack.
You will know that they have sealed when you hear the glorious sound of the “ping” of a vacuum being created (the lid gets a nice indent and won’t flex). Check them again the next day to test the seal.
If any haven’t sealed properly, put them in the fridge and use those ones first. The rest can be stored in a cool, dark place and eaten within the next year.
Author’s note: i’ve made all kinds of jam this way, and they’ve all worked out pretty well. the only exception is the no-pectin strawberry jam recipe – this sucker takes forever to gel properly and i usually give up in frustration and label it “dessert sauce” instead.
