Another day making jam. Made another batch of Strawberry Rhubarb. Got more rhubarb from my sister-in-law and I still had some strawberries, so decided I needed more. I figured that by the time I give the jars I have done already to my family there won’t be any left for me. So needed a few back up jars.
We picked some blackberries yesterday so I can make Blackberry Apple Jelly when my favorite Honey Crisp apples are ready. We have tons of orchards around here so nice fresh apples this fall. But, I didn’t have room in the freezer for the blackberries because I still had frozen berries from last year that I didn’t get around to using for jam. So Mixed Berry it is. I used a combination of strawberries, raspberries and blueberries. Enjoy!
The first thing I make sure to do is have all of my equipment ready. Boil your water for the final water bath. It’s going to take some time, so I just get things ready and when the water is boiling I finally start cooking the fruit.
You’ll need to prepare and crush the fruit. I don’t like huge chunks so I go a little crazy. You’ll need 2 cups prepared strawberries. Wash the strawberries and cut off the tops. I use a pastry blender to mush up the strawberries. For the raspberries and blueberries I use a potato masher to crush the fruit. You’ll need 1 cup of crushed raspberries and 1 cup crushed blueberries. Pour into a large pot with high sides. Measure out 7 cups sugar and mix it in with the fruit. You can add 1/2 teaspoon butter at this time. The butter is supposed to help keep foam from forming at the top of the cooking fruit.
Cook the fruit, stirring constantly, until it comes to full rolling boil. This is an important step. The jam won’t set properly if you don’t get it boiling properly and long enough. Once the fruit is at a rolling boil add the pectin. This recipe I used liquid pectin because it’s all I had. Once the fruit comes to a rolling boil again let it cook for 1 minute and then pull it from the heat.
Pour jam into your prepared jars. Wipe the edges and top of the jars so the lids seal properly. Put the jars in your boiling water and let boil for 10 minutes. Pull out of the water and let cool.
I love listening for lids to pop, that’s how I know I have a good seal on the jars.
Mixed Berry Jam
4 cups prepared fruit – 2 cups strawberries, 1 cup raspberries, 1 cup blueberries
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1 cup into strawberries in saucepot. Crush blackberries thoroughly, one layer at a time. Measure exactly 1 cup into berries in saucepot.
STIR sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.). Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)