July 18, 2009

Cherry Berry Jam

Cherry Berry Jam
(Makes 8 pints of jam)
7 Cups berries
(I used a mixture of pitted cherries, raspberries, blueberries & marionberries)
Juice from 1 lemon
5 cups sugar
1 box Sure Jell pectin
8 pint size canning jars

Start by sanitizing your clean jars, seals and lids in boiling water. 8-10 minutes is plenty.

After your jars are sanitized, put all of your fruit in a large pot on your stove. Add lemon juice...

and sugar. Stir well.

Bring to a boil and stir often. The fruit will begin to break down...

and will start to foam. I usually skim off some of the foam. Once your fruit starts to boil, set your timer for 6 minutes. After 6 minutes, add the pectin and stir well. Continue cooking for another 4 minutes stirring often. After the 4 minutes has lapsed, turn off the heat and remove the pot from the heat.

Ladle into your sanitized jars...

and wipe the rim of your jar to allow the lid to seal property.

Add your lid and seal.

Now you can process your jars either this way - by turning them upside down for 12 hours...

or place them in a boiling water bath for 12 minutes. I tried both and they both worked fine.

Make sure you listen for the "pop" as the lids seal.

Allow your jars to cool for 24 hours.

Serious deliciousness!