Mixed-Berry Jam

This is Week #49 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

Well well well. I am weeks behind in this challenge. The one that was supposed to end back in 2011. Please forgive me. I have been a bit preoccupied with sweets! But I'm back on track. In fact, I hope to post the last of the recipes for this challenge this week!

This is the first time I have attempted jam, so I didn't know what to expect. Well guess what. I am head-over-heels in love, and I'm not the only person in this house who fell hard. My four-year-old ate every single bite of his pb&j for the first time ever! Crusts and all.

In a large saucepan, toss 1 pound of hulled and quartered strawberries with 1 1/2 cups granulated sugar. Let stand, stirring occasionally, until the sugar is mostly dissolved. This takes about 1 hour.

Squeeze 1/2 of a lemon (seeded) over the strawberries and add it to the saucepan. Bring to a boil until the sugar is completely dissolved. Cook over moderately high heat, stirring, until the strawberries are just softened, about 5 minutes.

Add 1 pound of mixed blueberries, blackberries and raspberries. 

Cook over moderate heat until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim any scum that rises to the surface.

Discard the lemon.

Spoon the jam into three 1/2-pint jars, leaving about 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store in the refrigerator for up to 3 months.

This stuff is seriously delicious, you guys. I hope you enjoy!

Mixed-Berry Jam

My FAVORITE homemade jam! (Source: Food & Wine Annual Cookbook 2010)

Contributed by Megan Porta from pipandebby.com.

Published Jan 18, 2012

Serves: Three 1/2-pint jars

Total time: 1 hr, 40 min (plus cooling)

Mixed-Berry

Ingredients:

  • 1 pound strawberries, hulled and quartered
  • 1 1/2 cups sugar
  • 1/2 lemon, seeded
  • 1 pound mixed blueberries, blackberries and raspberries
Instructions:
  1. In a large saucepan, toss the strawberries with the sugar and let stand, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.
  2. Squeeze the lemon over the strawberries, add it to the saucepan and bring to a boil, stirring until the sugar is dissolved. Cook over moderately high heat, stirring, until the strawberries are just softened, 5 minutes. Add the mixed berries; cook over moderate heat until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim any scum that rises to the surface.
  3. Discard the lemon; spoon the jam into three 1/2-pint jars, leaving about 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store in the refrigerator for up to 3 months.