Four Berry Jam
7 -8 half-pint jars
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- 1 cup fresh blackberries (or frozen unsweetened, thawed and undrained)
- 1 cup fresh blueberries (or frozen unsweetened, thawed and undrained)
- 1 1/2 cups fresh strawberries (or frozen unsweetened, thawed and undrained)
- 1 1/2 cups fresh raspberries (or frozen unsweetened, thawed and undrained)
- 1 (1 3/4 ounce) box pectin (not low-sugar or no-sugar varieties)
- 7 cups sugar
- Prepare your jars in advance--sterilize them and keep the jars, lids, and rings warm while preparing the jam. Have all tools ready and handy (ladle, towel, wet cloth, canning jar funnel, etc).
- Crush berries in a large, non-reactive (such as stainless steel) saucepot. Stir in pectin until dissolved.
- Bring to a full, rolling boil over high heat, stirring constantly to avoid scorching (reduce heat to medium-high if needed).
- Stir in sugar. Return to a full, rolling boil and boil for exactly 1 minute (starting from when you can no longer stir the bubbles down).
- Remove from heat and quickly skim off any foam. You must move quickly at this point to prevent the jam from cooling off too much.
- Quickly ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace.
- Wipe rims with a clean, warm, damp cloth to ensure a good seal. Place lids on jars and screw rings on snugly but not too tight. Flip jars upside down. Let stand upside down for 5 minutes, then turn right-side up again. Let sit for one hour.
- After one hour, check seals. If any lids are still popped up (there is a bump in the center of the lid that should be down if the jar is sealed, and up if not), then refrigerate and use immediately, or process in a hot water bath for 10 minutes.
- Store jars in a cool, dark place until ready to use; use within 1 year.