Alright, this is a quick little post to go with my quick decision to make jam today.  I have been thinking about doing this for the last week or so, mostly because I wanted something to put in my breakfast crepes this weekend.  Crepes are a new favorite in our house and I have quickly gone through most of my fall fruit preserves in the past couples of months.  Honey apple butter, cardamom peach jam and cinnamon pear butter are now all gone and irreplaceable in this particular month in the calender year, so I decided to check in my freezer.  I saw that I had a bunch of frozen berries taking up valuable real estate that will be badly needed in a few weeks for my super stash of strawberries and sweet and tart cherries.  With berry season right around the corner I didn't need last years stragglers getting lost in the frozen recesses, only to be tossed away when new tenants moved in.  I didn't want to think about what combination of fruit I wanted to use so they all got thrown in together and here I present to you: Mixed Berry Jam. 

    If you have never made jam before let me give a few little tips.  Try to use a pot that has lots of room (very high sides) because there will be super hot splatters to deal with.  Definitely invest in a digital thermometer and use it (made that mistake once and I unintentionally made fig candy).  Don't get discouraged if it doesn't come out right.  If it comes out a little runny then just tell people you made berry syrup instead, they will still be just as impressed, I promise.  You need to become familiar with how jam feels and how you test to see when it is set, and the only way to do that is to try it. 

Mixed Berry Jam

made 1 1/2 pints of jam

6 cups (780 grams) of mixed berries:  Blackberries, Raspberries and Blueberries (Fresh or Frozen)
Juice from one lemon
1 cup sugar (I used Sucanat but feel free to use what you have)

1/2 cup *buckwheat honey


Start a boiling water bath if you plan on processing your jam.  Since this recipe doesn't make that much jam you could always keep it in a container in the refrigerator and not worry about canning.  

Place all the ingredients into a non-reactive pot and bring to a boil over medium to high heat.  Keep the mixture at a rolling boil and stir occasionally so that the bottom doesn't burn.  Heat the mixture until a thermometer reaches the set point at 220° F  (You could perform a freezer test if you want as well).  The mixture should be thick.  When you spoon through the mixture it should separate so you can see the bottom of the pot and it should sheet off the spoon.

Sterilize your jars, ring and lids and get them ready on the counter.  Spoon the hot jam into the jars, seal finger tip tight and process in a boiling water bath for 10 minutes.  Set on the counter to cool and test the seals when they have cooled down. 

*Buckwheat Honey:  This recipe calls for buckwheat honey because I personally love it.  The smell is...well lets not talk about what it smells like because if you never noticed it before you will once I say it, and then you will never be able to eat buckwheat honey again.  You don't need to use it if you don't want to.  You can either use another 1/2 cup of sugar or a different kind of honey.  Everything about this recipe can be changed to suit your preference so please deviate if you want/need to.        

"Help your brother's boat across, and your own will reach the shore."
                                                                                                  ~ Hindu Proverb

 


Comments

05/03/2013 9:47pm

Wow, such stunning photos! I've never made jam, but now I don't just want to... I NEED TO! And crepes?! When's breakfast at your house? I'm on my way.

One question. What's "the freezer test" that you speak of?

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05/04/2013 12:02am

Hey Chris, The freezer test is basically a great way to tell if your jam has set properly. You put a plate in the freezer and let it get really cold...then as you are making your jam you put a little bit of it on the plate and put it back in the freezer until the jam becomes room temp/cold...then you basically poke the jam and see what it will basically turn into once it cools down...it should be all jam-like...then you taste it too :) That was probably the worst explanation ever but you can find out more if you read any intro to canning and jam making. I normally will do a freezer test, but you don't always need to.

Breakfast is early with my little guys around...if you can get over at 8:00 you are more then welcome ;) (promise me you will sleep in one morning on the weekend...I haven't slept in for 3 years)

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Carole
05/17/2013 7:51pm

Lovely work! Would you be happy to link it in to the current Food on Friday which is all about jams, jellies and relishes? This is the <a href="http://caroleschatter.blogspot.co.nz/2013/05/Jam-Jelly-Relish-recipe-links-Food-Friday.html"> link </a>. I do hope to see you there. Cheers

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