Mixed Berry Jam

Recipe from Pickering Museum Village

Ingredients

  • 1 ½ cups raspberries
  • 1 ½ cups blueberries
  • 1 cup gooseberries
  • 2 cups red currants
  • 2 cups cherries
  • 2 cups chopped rhubarb
  • 5 cups granulated sugar

Equipment

  • Boiling water canner
  • Large heavy bottom pan
  • Measuring cups
  • 500 ml mason jars
  • 2-piece snap lids
  • Tongs
  • Towel for counter or tray
  • Thin spatula
  • Labels

Instructions

  1. Sterilize the jars in the boiling water canner (large pot with rack on bottom and loose lid): Fill pot with water (enough to cover the jars); Bring water to a boil over high heat.
  2. Wash jars in hot, soapy water, rinse, and place carefully in canner.
  3. Boil jars 10 minutes to sanitize. Leave them in the pot to stay warm.
  4. In a large heavy bottomed pan, combine all the fruit. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer for 5 minutes, stirring constantly.
  5. Add sugar in a steady stream, stirring constantly. Increase heat to high and bring to a full rolling boil, stirring constantly to dissolve the sugar. Reduce heat to medium high and continue to boil the mixture until it thickens, about 8 minutes or more. If using frozen fruit, there is often a lot of extra juice so the thickening process might be longer. Test for setting point by dropping a small amount on a plate that has been in the fridge or freezer. (Tilt the plate; if the jam runs slowly, it’s set; if it runs quickly, continue to boil until set.)
  6. Remove from heat and skim off foam.
  7. Soften the 2-piece snap lids by boiling them for 5 minutes, just before you need them.
  8. Ladle hot jam into hot, sterilized jars to within ¼ inch of rim. Slide a thin spatula down and around the wall of the jar to remove air bubbles and adjust headspace. Wipe the rims with a clean cloth. Apply prepared lids and rings. Tighten rings to finger-tip tight.
  9. Stand the filled jars in the boiling water canner – water should cover them by at least 1 inch of water. Place cover on canner. Process jars in boiling water for 10 minutes. Remove canner lid. Use tongs to transfer jars to a towel-lined surface and let rest at room temperature for 24 hours.
  10. Inspect lids for seal – it should be curved down. A quick test is to remove the bands, and lift the jar by its lid.
  11. Label the jars, and refrigerate any jars that have not popped down.

Makes about 8 250 ml jars

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