Mixed Berry Jam with only 3 Ingredients

 Home-made jam taste better than store-bought jam. I find commercially made jam too sweet and sometime disturbing that the first ingredient of jam is typically sugar or something worse (e.g., high fructose corn syrup). This home-made jam does not have any added gelling agent or food preservatives.

Also, it allows a jam maker (Us!) to customize in terms of putting a reasonable amount of sugar, selecting your favorite fruits, and adding holiday spices we love. Homemade gifts for the holiday season are some of my favorites to give and receive. I hope you will try my recipe and let me know how it goes.

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Equipment

·        Canning jars

·        Heavy bottoms pan or pot

·        Canning tools

 

3- Piece Canning Kits: https://amzn.to/3hldOGy

Canning Supplies Kit including a cook thermometer: https://amzn.to/3DNGqjx

6oz Mason Jars/Canning Jar: https://amzn.to/3E9jHzC  

Ingredients

·         4 lbs of mixed berries of your choice( Frozen or Fresh)

·         1 lb and 4 oz of granulated sugar

·         Lemons

Instructions

1. Toss the berries, sugar, and lemon peals and juice together in a large, heavy-bottomed pot such as a Dutch Oven. Let sit for at least 15 minutes (fresh berries) or 2 hours(frozen).  Place a small plate in the refrigerator to chill (if you want to test the consistency of the jam) or just use a food thermometer if you have one.

2. Bring the fruit to a strong simmer/boil over medium high heat. Lower the heat to medium and cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 25-30 minutes. As the jam cooks, the liquid will reduce, the sugars thicken, and fruits’ natural pectin does the work to thicken the jam.

3. Cook the jam reaches the temperature of 210-220 F. If you do not have a food thermometer, to test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 30 seconds to 1 minute. Push your finger through the jam on the plate. You are looking to see wrinkles and flood back in to fill the gap. If it’s not there yet, cook a few minutes more

4. Once jam has reached the right consistency or temperature of 220 F, remove from the heat. Wait at least 10 minutes before adding jam to sterilized jars or containers of your choice. To sterilize jars, all you need to do is to boil cleaned jars and lids for 10 minutes and leave it out to dry off completely. Make sure to sterilize a ladle and funnel as well.  

 

Preserving Jam with Water-Bath Canning

·        This method allows you to store your jam in jars for up to 12 months in your pantry.

·        With water-bath canning, you’ll need to leave ½-inch headspace when filling jars.

·        For water-bath processing, you’ll need a large deep stockpot with a flat bottom and a lid. I use a steamer basket or put kitchen towels on the bottom to replace a rack that fits at the bottom(if you have a rack, use it!)

·        Your large deep stockpot should be deep enough to submerge your filled jars at least 1 to 2 inches above their tops.

·        Fill your pot with water, enough to cover the jars by at least 1-inch.  Place your prepared jars of jams or preserves into the pot,  cover with lid, adjust the heat, and bring water to a rolling boil for 5-10 minutes. 

·        Remove the jars and place on a rack or kitchen towel on the counter.

·        Cool jars overnight, then check the seals.

 

If you are not preserving your jam with Water-Bath Canning, keep your jam jars in a refrigerator.