Mixed-berry jam
01.18.2012 
This is Week #49 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. 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!
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!
Blackberries, Raspberries, blueberries, strawberries in Jam
Reader Comments (5)
Seriously...thanks for sharing your jam recipe. Making my own jam on a piece of pumpernickle gives me goosebumps! It looks delicious!!!!
would you possibly be able to freeze this jam? it sounds amazing!!
would you possibly be able to freeze this jam? it sounds amazing!!
Amy, Definitely! And yes, it is seriously good. My entire family loves it.
Megan
I am a first timer making this recipe as gifts for Christmas ...... But i missed the first step with letting the strawberries in it the sugar ..... And went straight to cooking it with the lemon..... After all has been done the jam looks to be semi thick yet still a little .... runny
Should I let it cook a little longer until it thickens or let it sit and see if it thickens?
Or will it thicken in the jars?