We’re all about berries when it comes to summer!
Ignoring the fact that bananas are berries and raspberries and strawberries actually aren’t (look it up), we can’t get enough of the colorful little jewels. Unfortunately, the delicate fruits tend to have pretty short lifespans, making them turn less-than-fresh fairly fast.
If your berries have left their better days behind, don’t worry—they are now at the perfect point for making jam! This super simple recipe uses strawberries, blackberries, raspberries, and blueberries, but feel free to use whatever is in your fridge.
- 6 cups berries
- 2 cups sugar
- 2 tablespoons lemon juice
- Place all the ingredients in a large saucepan and bring to a boil over medium-high heat. Reduce to medium and cook uncovered for 20 minutes. Stir frequently.
- In order to test whether the jam has set, place a set of spoons or plates in the freezer before cooking. Once the jam is ready to test, place a bit on the plate or spoon and push your finger through after a few seconds. If the jam wrinkles up around your finger, it has reached setting point. If not, return the jam to the heat and boil for a minute more, then repeat the wrinkle test on another cold plate or spoon.
- Once the jam is ready, leave it in the pan off the heat for 10 minutes, then skim off any scum that rises to the surface.
- Sterilize 4 half-pint jars and their lids. Ladle the hot jam into the jars, leaving about ¼-inch between the rim and the lid. Remove any air bubbles and wipe the rims clean. Seal tightly with the lids. Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a jar fails to seal, store the jam in the refrigerator for up to 1 month.