What to do with all those fresh delicious raspberries growing in your garden? Well you can pick some blueberries and blackberries too, and you can make this homemade mixed berry jam. If you have never made homemade jam before, this one maybe the perfect one to get you started.
When it comes to homemade jam recipes, some of them have pectin as an ingredient, whilst other just use sugar and the natural goodness of the fruit. This one allows you to add as much sugar as you are comfortable with. Basically, the less sugar used, the more fruit you will need. This recipe will make 6 half pint jars, which when sealed can be stored for up to 12 months.
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Here’s What You’ll Need:
- raspberries
- blackberries
- blueberries
- sugar
- fresh lemon juice
- half pint jars
- large bowl
- wooden spoon
- large saucepan
- water bath canner
- canning utensils
Sterilize your jars and lids, making sure they stay hot as you prepare your jam. You want the berries to sit with the sugar in a bowl for at least 10 minutes, to really bring out the fruity flavors. Transfer the bowl contents to the saucepan, add the lemon juice and bring to a boil. To thicken your jam, reduce the heat and allow to cook for about 15 minutes whilst stirring with a wooden spoon.
The jam is now ready to be transferred to the jars, leave at least a quarter inch of headspace in each one. Make sure there are no air bubbles before, wiping the rims and screwing on the lids. Process in a water bath canner for 10 minutes, remove and allow to cool overnight on your kitchen counter. I love that all the unsealed jars can be stored in the fridge for up to 30 days.
You can get the full recipe on the Suburban Simplicity blog, here…
Homemade Mixed
Berry Jam Recipe
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