The rain finally came to an end, and there are beautiful berries in the store ready for my annual Four Berry Jam. Since I’m feeling festive, I’ll be sharing that recipe here with you.
2 cups fresh blueberries
2 cups fresh blackberries
2 1/2 cups fresh raspberries
2 1/2 cups fresh chopped strawberries
1/4 cup bottled lemon juice
3 1/2 ounces powdered classic pectin
10- 11 cups sugars
Combine the blueberries with the lemon juice in a stock pot and heat up on medium. Crush fruit slightly with a masher, then add the other 3 fruits. Smash lightly as it heats up. Stir in pectin. Bring to a full rolling boil over high or medium high heat, stirring constantly. Stir in sugar, one cup at a time. Return to a full rolling boil, stirring constantly. Boil a couple minutes, stirring constantly. Remove from heat and skim off foam if possible. Carefully ladle hot mixture into sterilized jam jars, leaving about 1/4 inch headspace. Place a jar mouth plate on top of jar, then put the lid ring on and tighten. Place in make-shift boiling water canner for 10 minutes. After that remove jars and place on counter. Wipe water off jars and listen for pops so that you know they have set and sealed.