Blueberry Raspberry Jam*
- 4 cups blueberries*
- 2 cups raspberries*
- 1¾ cups sugar
- 1 tbsp. lemon juice
*Total of 4.5 cups of mashed fruit.
Tri Berry Jam
- 2 cups diced and crushed strawberries (2 pints whole)
- 2 cups crushed raspberries (1 pint whole)
- 2 cups crushed blueberries (3 cups whole)
- 2 tbsp. lemon juice
- 2 ¼ cups sugar
Wait… hold up, you don’t know how to make jam?! Here’s a better step by step guide. (The ingredient lists were just for the jam pros).
Make Your Own Very Berry Jam
Allergens: Celiac friendly and free of the Big 8. Always make sure your ingredients meet your personal allergy needs.
- Place the lids and bans in a small sauce pan on the lowest heat setting to warm them. (Do not boil!) This pan will remain warm until you finish, so you may want to put it on a back burner.
- Boil water in a larger pot. Once very hot, add the cans you will be using. They need to remain in the boiling water, COMPLETELY SUBMERGED, for at least 15 minutes to be sterilized.
- Wash and prep the berries you will be using. Remove any stems, leaves, or bad berries. Yes, this is a pain when it comes to removing the centers of strawberries. Remember to dry the berries before moving to Step #4.
- n measure the berries out of the separate bowl if your jam recipe gives you quantities in mashed berries instead of fresh.
- Pour berries into a large pot and heat over a medium high heat.
- Add sugar. This may not seem like a lot, but the jam will still be super sweet without adding the massive amount of sugar seen in some other recipes.
- Once the sugar begins melting, add lemon juice from a freshly squeezed lemon.
- Discard the remaining juice and seeds from the lemon. Place the skin and peel into the jam pot.
- Once sugar is completely dissolved, raise the heat on the pot to high and stir often. Cook until you are at a “gel” consistency, which is approximately when a dipped cold metal spoonful of jam turned sideways will form two drops, then come together to sheet off the spoon. (Read more literature on this).
- When your jam is cooked to the “gel” point, ladle it into a jar that you’ve removed and dried from the boiling water.
- Leave ≈¼ inch of headspace on the top of the jar for both of the recipes listed above.
- Remove bubbles by using a wooden stirrer. Run it along the edges of the jam and through the center. When you do this the bubbles will escape via the skewer and pop at the top. Pretty cool!
- Wipe the edge of your jam jar with a damp washcloth.
- Remove a lid from the warm water and place on top of jar of jam. You’ll want this step to be as centered as possible.
- Remove a band from the warm water and screw onto the jam jar. This should be easy to do- DO NOT force the tops onto the bottles. Repeat until all the jam jars are full or you have no more jam!
- Hopefully you still have boiling water, if not, boil some water. Place all of the filled jam bottles in the water, standing upright. Each bottle should be fully submerged (ideally by at least 2 inches of water). Once the pot returns to a rolling boil, place a lid on it for 15 minutes. (This time will vary depending on your altitude).
- Remove the jars from the boiling water and place on top of some kitchen towels. Make sure you spread out the towels far enough such that if one of them bursts, the mess will be on the towel and NOT your countertop.
- Leave the jars alone for 24 hours. Seriously, don’t see if they’re sealed by pressing down on the top, just leave them alone! They need some privacy to seal.
- Wipe down the jars and store in a dark, cool part of your house for up to a year.
- Place jam on GF toast, english muffin, etc. and enjoy! Once the jam is open, be sure to place the remaining jam in the refrigerator.