Come summer I look forward to all the berries that I can get from the farmer’s market or supermarket. I will buy loads of them when the price it right. It will be the time that I make jam out of it. I prefer homemade jam than the store bought kind as I find them way too sweet. I still put quite a bit of sugar in my jam but not as much as the store bought kind. Well, jam is a way to preserve fruit with sugar so please doesn’t ask me how to make it sugar free or low sugar as I don’t know how but I did use organic sugar here. So I would like to think it is much healthier ha ha..Anyway, you should consume anything in moderation.
I normally just made 2-3 jars at a time to last us for 2 -3 months but this time I made a bit more since I got a very good bargain on the fruits from the vendor. I gave a few jars away to close friends. This is refrigerator jam and not intended to be sealed and stored in the pantry. So make sure you refrigerate it.
10 oz strawberries – cut off the steams
10 oz blueberries
8 oz raspberries
8 oz blackberries
2 ½ - 3 cups sugar
Juice of a lemon
1. Place a small plate in the freezer (for later use to test the jam)
2. Rinse the berries. Add the berries to a heavy bottom saucepan; add in the sugar and lemon juice. Heat on low stirring frequently until the sugar has melted.
3. Increase the heat to medium and bring the jam to a full boil, stirring constantly. Skim off the form from the surface.
4. Cook for 25 – 30 minutes; take the plate out from the freezer. Place a drop or two of the jam onto the sauce. If the jam spread out, it’s not done. If it stays where it landed and retains its shape, then it’s done.
5. If it’s not, return the saucer to the freezer, continue to stir the boiling jam, and try again in 5 minutes.
6. Once the jam is done, remove from heat, pour it into clean jars. Screw on the lid, let it cool and then refrigerate.
Note: You can adjust the quantity of each berries to your liking.