Use any mixture of berries to make this jam without any pectin. Adding lemon juice to the jam prevents botulism and is required if canning.
Prep Time 5minutes
Cook Time 20minutes
6cupsberries such as strawberries, raspberries, blackberries and blueberries(roughly slice the strawberries to help them break down)
2tablespoons bottle lemon juice
In a large saucepan, add the berries, sugar and lemon juice. Gently stir the berry mixture and bring to a boil over medium-high heat. Reduce to a soft boil on medium heat and cook, uncovered, stirring frequently, for about 20 minutes or until the jam has thickened.
To test the thickness of the jam, at the start of cooking time place a few spoons or ceramic ramekins in the freezer for 10 minutes. Take out one spoon or ramekin and add a dollop of jam to the back of the spoon or ramekin. If it mostly sets, you're ready to go. If it's too runny, cook and tests in 5 minute increments until the jam sets on the spoon. If the jam is not set, continue to cook for 5 minute increments.
Spread on toast or sandwiches once cooled, or transfer jam to a glass jar with a fitted lid and store in the refrigerator for up to 2 weeks.
Instructions to preserve the jam:Sterilize 4 half-pint jars and their lids. Ladle hot jam into the jars leaving about 1/4 inch between the rim and 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. Makes 32 ounces of jam to fit 4 half-pint jars (8-ounce jar).