Reduced Sugar, Absolutely Amazing, Mixed Berry Jam
Posted on May 6, 2020
With Texas Poteet Strawberries, Wild Blackberries, and Luscious Blueberries
I am absolutely in love with making jam.
I discovered this passion when I was watching Alton Brown’s original Good Eats program, in which he described the safest methods of canning. I was intrigued. How difficult would it be to make jam safely??
Turns out…. not too difficult at all.
Making jam seems intimidating, but it’s really easy, and once you try it, there is no way you’ll ever want the store bought stuff again!
This recipe in particular is SO delicious. We eat it on everything! Toast… scones… doughnuts… you name it! One of it’s (many) charms is that it is reduced sugar, so the flavor of the fruit really shines through! Plus, I got to harvest the ingredients myself, so that was a huge bonus! But frozen fruit works, too.
Here is it… Texas Mixed Berry Jam!
- 1 quart Poteet strawberries
- 1 quart fresh blueberries
- 1 quart wild blackberries
- 3 1/2 cups sugar
- 1 box reduced-sugar pectin
- 1/4 cup lemon juice (or really just a splash)
- 12 – 8 oz jars with seals and rings
In a large pot, boil your jars and rings (NOT the seals) for 10 min, and set aside. In another pot, mix fruit with sugar and lemon juice, and cook over medium heat for 20 min, stirring constantly, until fruit is soft. Add pectin, and stir in until dissolved. Remove from heat.
Using an immersion blender, puree until smooth. A few lumps of fruit are OK for jam, though! Taste test, and add more sugar if needed (I prefer mine less sweet).
Fill jars, leaving a little room at the top. Screw seals and lids on, but NOT TOO TIGHT! Just tighten gently so water doesn’t get inside. Fill the large pot with water again, and bring to a boil. Place a few jars at a time in the boiling water, and boil for 10 minutes.
Remove jars from boiling water (use tongs for this), and set aside. Let cool at room temperature. You will hear the “POP” of the lids as they seal. It’s a very satisfying sound!!
Once they are sealed and cooled (which can take several hours), tighten lids all the way and store for up to 6 months.