Mixed Berry Jam

July 24, 2010 at 10:18 am Leave a comment

Jam making is not difficult for the motivated. There’s a lot of information to be found about canning and pectin, and all the necessary whys and wherefores online if you look. I just wanted to post what works for me. If you feel inspired and want some guidance, just ask.

4 cups frozen mixed berries
2 cups sugar
2 tablespoons lemon juice
2 teaspoons Pomona’s Universal Pectin

Canning supplies
5 or 6  6 ounce canning jars, with lids and bands
canning funnel
1 large (non reactive) pot for jam making
another large pot for canning

Thaw the fruit completely in a bowl, do not discard the juice

Stir the pectin into the sugar and set aside

Sterilize the jars, bands, and lids

Jam
Bring fruit and juice to a boil
Add lemon juice and stir
Add sugar/pectin mix and stir
Continue to stir as the sugar dissolves and begins to boil (it’s really hot, be very careful)
At this point I mash the strawberries with the back of the spoon, but only a little, I like my jam chunky
Once mixture is at a complete and rolling boil, stir vigorously for 1 minute (set a timer)

Canning
Bring the pot of water used to sterilize the jars back to a boil
Fill the jars to within 1/2 inch of jar top, using a funnel makes it less messy
Clean jar tops with a damp cloth
Then seal with lids and bands
Carefully place the filled jars into the boiling water. The jars should be covered by the water
Boil for 10 minutes (set a timer)
Then remove the jars using the appropriate tongs
Set on the counter and wait to hear the distinctive popping sound of the vacuum being formed.
When you’re ready to store, remove the bands to avoid rust being formed. Replace the band and refrigerate once the seal is broken

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Entry filed under: General Info, Tips, & DIYs. Tags: .

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