You can experiment with the ratio of berries in this recipe and, if you like, substitute 2 cups hulled and halved strawberries for 2 cups of the raspberries. The blackberries and blueberries give the jam lots of body as well as an intense berry flavor. Delicious spread on toast, this jam makes a wonderful addition to a yogurt parfait.
- 4 cups raspberries
- 4 cups blackberries
- 4 cups blueberries
- 3 cups sugar
- 3/4 cup fresh lemon juice
Have ready 6 hot, sterilized half-pint jars and their lids.
In a large nonreactive saucepan, gently stir together the berries, sugar and lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, until the jam has thickened, about 15 minutes. It will continue to thicken as it cools.
Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a sealed has failed, store the jar in the refrigerator for up to 1 month. Makes 6 half-pint jars.
Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010)