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.
Equipment
- Large kettle or stockpot
- Candy thermometer
- Sterilized jars
- Canner, if processing the jam in a water bath
Ingredients
- 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
Instructions
- 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.