Any Berry Jam
Recipe and picture by Catherine Newman
Click HERE to read all of Catherine Newman's wonderful words. |
Makes 4-5 cups
This is a recipe I developed for FamilyFun, and it's in this month's issue along with a couple others, including Pool Noodle Salad, which I've made many times this summer. As for the jam, which is bright, fruity, and fantastic: there are lots of different kinds of pectin, and they all seem to work fine with this super-easy, fool-proof method.
4 cups crushed blueberries, blackberries, raspberries, or strawberries (hulled). Crush the berries with a potato masher before measuring--it will likely take about a quart and a half of berries to make 4 cups crushed. If the strawberries are not crushably ripe, slice them first.
1 ½ cups sugar
1 pouch powdered or liquid pectin
Put the berries in a large, heavy pot. Stir together the sugar and pectin in a bowl (if you are using liquid pectin, skip this step), then stir the sugar and pectin thoroughly into the berry mixture. Bring the berries to a boil over medium-high heat, stirring constantly. You are looking for a full, rolling boil--the kind that can't be stirred down. Boil for one minute, then ladle the jam into very clean jars (leave an inch of headroom for expansion in the freezer), cap, cool to room temperature, and then use or freeze.
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