This Mixed Berry Jam is a slight variation of the Plum Jam from yesterday, and just as simple to make. You use strawberries as your base and then add a mixture of berries. I only had blueberries on hand, so I used just them and the jam was outstanding. I love putting a dollop of the jam in my Greek yogurt for breakfast. This recipe makes enough for 3 1/2-pint jars of jam at 24 cents per ounce.
Homemade Mixed Berry Jam
1 pound strawberries, hulled and quartered
1 1/2 cups sugar
1/2 lemon, seeded
1 pound mixed blueberries, blackberries, and raspberries
In a large stainless saucepan, toss the strawberries with the sugar and let them stand for about an hour until the sugar is most dissolved. Stir every now and again so all the sugar gets mixed up.
Squeeze the lemon over the strawberries and add it to the saucepan. Bring the mixture to a boil, stirring until all of the sugar is dissolved. Cook over moderately high heat, stirring, until the strawberries are just softened, 5 minutes.
Then add the mixed berries and cook over a moderate heat, stirring, until the liquid runs off the side of a spoon in thick heavy drops, around 20 to 25 minutes. If any scum rises to the surface of the jam, just skim it off.
Once the jam is thick enough, throw out the lemon and spoon the jam into 3 1/2-pint jars, leaving about 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature.
You need to store the jam in the fridge once it is cooled, and it will last for up to 3 months.
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