The Northwest is Berry country and we can never resist getting lots of berries in the summer to eat and freeze for later use. I grow my own Strawberries, which are the Best. And we buy flats of Blueberries, Raspberries, Blackberries and Marionberry (a Really good, sweet Blackberry named for Marion County in Oregon). I also can’t wait to start getting enough fruit off of my Blueberry bushes to use.
We usually have so many berries that we have frozen, that we are able to make several batches of jam.
Here is our Mixed Berry Low Sugar Jam Recipe. I hope that you enjoy.
8 oz or 16 oz Jars
New Flat Lids with Rings
Clean and sterilize Jars and Lids
Canner with rack
Tongs to handle Jars
6 Cups Mixed Berries (We used mixed Marionberries, Red Raspberries and Blueberries for our last batch).
2 Cups Sugar
1 Package Low Sugar or No Sugar Pectin
. Fill Canner about 1/2 full of water and begin heating.
. Clean and crush Berries. (We often freeze and then use our berries through the year. These need little effort to crush.)
. Add 1/2 Cup of Sugar to Pectin and mix together.
. Add this to crushed Fruit and stir.
. Bring Fruit mixture to a boil and add rest of Sugar, stirring until mixture comes to hard boil.
. Continue boiling for 1 minute without stirring.
. A spoon dipped into mixture should come away coated. If not, let boil a short while longer.
. Remove from stove and skim off foam.
. Ladle mixture into canning jars to within 1/4 inch of top.
. Place Lids on Jars and screw Rings on.
. Place jars into rack inside canner with boiling water that covers the jars 2 inches above the tops.
. Place lid on Canner and let cook 10 minutes (or longer at higher altitudes).
. Remove jars and test for seal. (If lid caves inward and there is no give when lids are pressed, the jars are sealed. If not, let stay in boiling water awhile longer.)
. Let cool and store for use.
Which in our case is about as soon as the jam is cool enough to eat. I just love having jam with Challah bread. Take a look at the Challah Recipe I posted awhile back. It is really good with any kind of jam. Enjoy!
Do you make jam? What kinds do you make?