Apr 72 min read

Water Bath Canning - Mixed Berry Jam

Recently we tried this new recipe for water bath canning mixed berry jam, and it was GREAT, if I do say so myself.

Canning at this point was still fairly new to me so, finding a good recipe that was simple enough to follow from start to finish was key.

Mixed berry jam is a great source of antioxidants, vitamins, and fiber from the variety of berries used, such as strawberries, blueberries, raspberries, and blackberries. It can also be a delicious way to preserve the flavors of summer fruits for your enjoyment throughout the year.

Ingredients:

3 cups strawberries

1 cup blueberries

2 cups blackberries

2 cups raspberries

7 cups sugar - divided

1 package of fruit pectin

1 tablespoon lemon juice

Now that you have gathered the ingredients, let's make this tasty topping!

In an 8-quart saucepan, cook the strawberries, blackberries, raspberries, and blueberries over low to medium heat until soft. Lightly mash your berries with a potato masher. While this is happening, start prepping your water bath canner. Heat your jars and lids in simmering water until you're ready to fill with jam. Don't boil, this is to sanitize and prep your jars prior to putting hot filling inside. Keep your bands set aside.

In a large mixing bowl, combine 2 cups sugar and your pectin pack. Add 1 tablespoon of lemon juice and mix. Over high heat, mix the berries and sugar mixture to a full rolling boil that cannot be stirred down. Stir frequently. Boil for 1 minute.

Add the remaining 5 cups of sugar and return to a rolling boil. (Note I didn't add the complete 5 cups sugar, more like 4 cups as we are cutting back our intake.) Turn down to a medium-low heat. Skim foam if necessary.

Sugar not only acts as a sweetener, but also aids in preservation and quality of your canned goods.

Remove jars from the water canner and start to ladle the hot jam into your jars. Leaving a 1/2-inch headspace. Wipe rims with a damp towel. Add lids and bands. Apply your bands fingertip tight.

Process jars in boiling water canner for 10 minutes. Adjusting time for altitude. Remove jars and allow them to cool completely. Check the lids for a proper seal after 24 hours has passed. Store in a cool, dry place.