Red Berries Jam Recipe
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Red berry jam from a customer on my two-ingredient biscuits. (Charlotte Ekker Wiggins Photo)
Red Berries Jam
I have been on the hunt for this recipe ever since one of my customers shared two small jars with me. She called it “Harlequin jam,” made out of five red berries. That was the clue I needed!
Turns out this recipe is simple and a handy option to use up those fresh berries heading to the downside of their freshness. What I found interesting was the fruits have a natural pectin so no need to add some.
And speaking of fresh berries, I have been keeping them in glass jars in my refrigerator instead of those plastic clam shells. Keeps the berries fresher longer!
Red Berries Jam Recipe
You will need:
6 cups berries such as strawberries, raspberries, blackberries and blueberries (roughly slice the strawberries to help them break down)
2 cups sugar
2 tablespoons bottle lemon juice
To make:
In a large saucepan, add the berries, sugar and lemon juice. Gently stir the berry mixture and bring to a boil over medium-high heat.
Reduce to a soft boil on medium heat and cook, uncovered, stirring frequently, for about 20 minutes or until the jam has thickened.
To test the thickness of the jam, at the start of cooking time place a few spoons or ceramic ramekins in the freezer for 10 minutes. Take out one spoon or ramekin and add a dollop of jam to the back of the spoon or ramekin. If it mostly sets, you're ready to go.
If it's too runny, cook and tests in 5 minute increments until the jam sets on the spoon. If the jam is not set, continue to cook for 5 minute increments.
Spread on toast or sandwiches once cooled, or transfer jam to a glass jar with a fitted lid and store in the refrigerator for up to 2 weeks.
Instructions to preserve the jam:
Sterilize 4 half-pint jars and their lids. Ladle hot jam into the jars leaving about 1/4 inch between the rim and lid. Remove any air bubbles and wipe the rims clean. 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 jar fails to seal, store the jam in the refrigerator for up to 1 month.
Makes 32 ounces of jam to fit 4 half-pint jars (8-ounce jar).
Courtesy “Foodie Crush”
This would make a wonderful gift from the kitchen and will be going into my favorites!
