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Mixed Berry Jam

Source of Recipe

From "Southern Living: Little Jars, Big Flavors"


Recipe Introduction

"If you've never made jam before, here's a good place to start. This one comes together quickly, requires no pectin, and bursts with ripe berry flavor. The combination of three berries gives the jam a rich hue and a hauntingly wild, sweet-tart flavor."

List of Ingredients

â—¦ 2 (6-ounce) packages fresh blackberries (2 ½ cups)
â—¦ 1 (6-ounce) container fresh raspberries (1 ½ cups)
â—¦ 1 pint fresh blueberries (2 cups)
â—¦ 3 cups sugar
â—¦ 1 tablespoon fresh lime juice


Recipe

Rinse berries thoroughly under cold running water. Remove and discard stems and any blemished berries. Mash with a potato masher until evenly crushed.

Sterilize jars, and prepare lids as described.
While jars are boiling, bring crushed berries and sugar to a rolling boil in an 8-quart stainless steel or enameled Dutch oven over medium-high heat, stirring occasionally, until sugar dissolves. Boil, stirring often, 7 minutes, or until a candy thermometer registers 220° F. Remove from heat, and let foam settle (about 1 minute). Skim off and discard any foam.

Fill, seal and process jars, leaving ¼-inch headspace and processing 5 minutes. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to one year. Refrigerate after opening.

Makes 4 half-pint jars for the shelf


Note:
If you prefer a seedless jam, heat the crushed berries without sugar until they are soft. Press them through a sieve or a food mill. Add sugar, and proceed as directed.