King Baker's Recipe #18: Homemade Mixed Berry Jam

KING BAKER'S RECIPE #18: Homemade Mixed Berry Jam

With summer coming to a close, I still want to treasure the smells and tastes of summer. I am a huge lover of fresh berries. I buy so much that I end up not knowing what to do with them. This recipe is for any type of berry. Perfect jam to spread on some toast, or make a tart or many other things.

The Equipment for both recipes you will need is:
1x Large Pot (A large pasta pot will work)
1x Large Heavy-bottom pot
1x Large Glass cup with a spout and a handle
1x Wooden Spoon
3x-4x Mason Jars with Lids and twist lids.
1x Thongs or grabbing equipment
1x Baking Sheet lined with a Towel
1x Potato Masher

Prep Time: 20 minutes
Cooking Time: 30-45 minutes and 20 minutes extra

Ingredients:
1 POUND of Strawberries
1/2 POUND of Blueberries
1/2 POUND of Raspberries
1 1/2 CUP White Granulated Sugar
1/2 Lemon
1/4 TSP Salt

Procedures:

1) In your large Pasta Pot, Place your jars and lids, off the jars, in the pot. Fill it with hot water until it is about an inch above the jars. Bring to a boil. (It bubbles appear on the jar, then it will be fine. Mine never comes to a roaring boil, but bubbles form and you are just sterilizing the jars.)

2) Make sure you wash your strawberries, pat dry and cut into small pieces. Wash your blueberries and pat dry and place with the strawberries in a separate bowl. Just place raspberries in the bowl with the other fruit without washing them.

3) In a large heavy bottomed pot, place all your berries, sugar, lemon juice,  and salt. Turn stove on medium high and stir. Blend the berries and sugar mixture well. Bring to a boil and cook until it becomes thick and jam like. Should take anywhere between 30-45 minutes. If it starts over boiling and splatters everywhere, turn the stove off for 30 seconds and turn on medium-low.

4) After it's done, using your tongs or any grabbing equipment, take the jars and lids out of the boiling water and place on the baking sheet lined with a towel. 

5) Take your jam mixture and place it in the large cup with a spout. Slowly pour the jam into the jars leaving about 1/2 inch from the top. Place the lid on the jar and screw the second lid on, but don't screw it on tight. Screw it on just tight enough so that water doesn't get into the jars.

6) Place the jars back into the water and let them sit for 20 minutes EXACTLY.  No more, no less.

7) Take the jars out and place them back on the baking sheet. Screw the lids on as tight as they will go as soon as they come out of the water. Let them set out on a flat surface for over night. You may hear popping coming from the lids. THAT IS GOOD!!  You want the lids to pop. That means you've placed the lid and did it right. If one doesn't pop, then you need to use that jam first. That's why you need to let them set out over night. 

This Jam recipe is easy to double up to make more jam. Plus you can freeze the jam and it keeps really well! ENJOY!!!! 

HAPPY BAKING!