Yields: About 6-7 half-pint jars
Ingredients:
-
4 cups strawberries, hulled and chopped
-
2 cups raspberries
-
2 cups blackberries
-
2 cups blueberries
-
6 cups granulated sugar
-
1/4 cup lemon juice (freshly squeezed)
-
Zest of 1 lemon (optional for brightness)
Instructions:
-
Prep the jars:
Sterilize your canning jars and lids by boiling them in water for 10 minutes or using a dishwasher on a hot cycle. Keep them warm. -
Cook the berries:
In a large pot, combine all the berries, lemon juice, and lemon zest. Use a potato masher to lightly crush the berries (leave some texture). -
Add sugar:
Stir in the sugar. Turn the heat to medium-high and bring the mixture to a boil, stirring frequently to avoid scorching. -
Boil to set:
Continue boiling the jam, stirring constantly, for about 20–30 minutes or until the mixture reaches 220°F (use a candy thermometer). You can also do the cold plate test: place a spoonful on a chilled plate and check if it gels after a minute. -
Jar the jam:
Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe rims, apply lids, and screw on rings until fingertip-tight. -
Process the jars:
Process the jars in a boiling water bath for 10 minutes. Make sure the water covers the tops of the jars by at least 1 inch. -
Cool & store:
Remove jars and let them cool undisturbed for 12–24 hours. Check the seals—any unsealed jars should be refrigerated and used within a few weeks.