My favorite jam used to be strawberry. One day I decided to try
a mixture of strawberry and raspberry and the result was a
delicious intense flavor with strawberry being prominent.
Now I'm not sure which one is my favorite.
These fresh plump berries come from a local colony garden
instead of being trucked in from thousands of miles away.
After rinsing and stemming, I pulse the berries in my food
processor to obtain an even dice. It is not a puree but rather
a coarse chop without any chunks.
Along with the pectin, I add lemon juice and butter.
The butter eliminates the foam. I cannot explain
what happens scientifically. I just know it does.
During the cooking process, the foam will be present.
I remove the kettle from the heat and stir for 5 minutes.
The foam is gone and the glossy pure jam is poured into hot jars.
I keep the jars hot by turning them upside down in a container of hot water
that is on low heat while I cook the jam.
This is a darker batch of jam where I decided to add some
Saskatoon berries as well. It has a marvellous flavor.
My granddaughter Alyson loves toasted whole wheat bread
spread with jam ... or jelly as she calls it.
MIXED BERRY JAM
5 cups finely chopped fruit
( I use 4 cups strawberries and 1 cup other berries, such as
raspberries and/or Saskatoon or Blueberries)
1/4 cup water
1 box certo pectin crystals
1 tsp. lemon juice
1/2 tsp. butter or margarine
Stir together fruit, water, pectin, lemon juice and butter in a
large saucepan or Dutch oven.
Bring to a boil over high heat.
7 cups sugar
Add the sugar all at once.
Return to a hard boil for 2 minutes.
Remove from heat and stir for 5 minutes to eliminate foam.
Pour into very hot sterilized jars.
Close with lids that have been heated in hot water for 5 minutes.
Screw rings on tightly.
Cooked jam may be stored on the shelf unopened for
up to a year.