Mixed Berry Jam

What to do with all that fruit? Let’s take those bright red strawberries, toss them with deep, dark blackberries and plump blueberries and blend their sweet and slightly tart flavors into a silky, luscious jam.

I’ve made jams and jellies for years, learning this delicious craft from my Mom and both my Grandmothers. It’s a centuries old tradition and one very nearly lost through the years but one that always manages to make its way back to our hearts and kitchens.

This recipe uses only a handful of ingredients, strawberries, blackberries and blueberries thickened and preserved with sugar plus a dollop of butter.

The butter lends a hand in keeping any foam from forming during the cooking process, something that otherwise needs to be continually skimmed off the jam. The butter also leaves a nice, subtle trace of richness in the jam. Often pectin is added to the mix in order to achieve the thickness you expect in a jam. This version uses heat and time so you’ll need a few tools to aid you along the way. And adding the blackberries and blueberries after the sugar has dissolved into the strawberries helps them hold their shape while cooking.

A heavy kettle or stockpot is a must. Kilner® makes a kettle designed for making jams and jellies – one with tapered sides, a heavy bottom and handle. A thermometer is extremely helpful plus a heavy wooden spoon, a ladle and a funnel. If you plan to seal the jam in jars you’ll need a canner with a rack in the bottom. In a pinch you can use a round cake rack placed on the bottom of stockpot in order to keep the jars off the direct heat. If you’re planning to do any amount of canning, invest in some tools. You can find them in your local hardware stores or online. In addition to canning jars, Ball® has great information for all types of canning on their site.

Head to your local Farmer’s Market and fill your basket with fresh berries. In a short bit of time you’ll be spreading this glorious jam across biscuits!

Mixed Berry Jam

2 pounds fresh, whole strawberries – rinsed and hulled

3-¾ cups sugar

½ pound fresh blackberries, rinsed

½ pound fresh blueberries, rinsed

½ tablespoon butter

Toss whole strawberries into a large kettle or stockpot. Using a potato masher, break up the whole berries to release their juice.

Add the sugar and cook over medium-low heat, stirring occasionally until the sugar is completely dissolved.

Stir in the blackberries, blueberries and the butter. Raise the heat to medium and cook, stirring occasionally until the juices are reduced and the jam has thickened, about 45 to 60 minutes. Jam should be at 220-degrees. As the jam thickens, stir frequently to prevent the jam from scorching.

Ladle the jam into clean, sterilized jars and refrigerate or process in a water bath.

Makes enough to fill 5 half-pint jars.