Mixed Berry Jam
This post is sponsored by the makers of Ball® home canning products.*
Look how beautiful this super easy “Mixed Berry Jam” is! It only has three ingredients - berries, pectin, and sugar. This makes it great whether you’re new to canning or an old pro.
When I got started canning jams and pickles were my go to. Following tried and true recipes, like those in the Ball® Blue Book Guide to Preserving, helped me to learn the fundamentals and not be scared. Now canning is a way for me to preserve the beautiful garden I put so much effort into each year. There is something magical about going into the cupboard in January, when everything is asleep, and pull out tomatoes that taste like they came fresh from the garden or a jam that tastes like a sunny spring day. I encourage you to try a canning recipe you’ve been intimidated by. Knowing you CAN do it and seeing how simple it is is so satisfying!
Some canning basics you need to have on hand are:
A good water bath canning pot
A canning utensil kit
A heavy bottom sauce pan (8 quarts is a good size)
Ball® Blue Book Guide to Preserving
A variety of canning jars (with lids) - half pint, pint, and quart jars are my most used.
Now, back to this jam! I used Strawberries, blackberries, raspberries, and blueberries! I wanted to make sure I got every bit of berry flavor that I could! The color ended up being spectacular because of the blackberries. I can’t help thinking this would make a lovely gift, but I also want to keep them all for myself!
I added the jam to some cream cheese frosting and piped it onto a strawberry cupcake! I then topped the frosting with more jam and a fresh strawberry!
You can find the original recipe here or simply by scrolling down!
INGREDIENTS
4 cups crushed berries, mix and match your favorites such as strawberries, blueberries, blackberries, and/or raspberries
4 ½ Tbsp Ball® RealFruit™ Classic Pectin
3 cups sugar
Prepare boiling water canner. Heat jars (I used these)in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine berries in an 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
Ladle hot jam into hot jars, one at a time, leaving a ¼ inch headspace. Wipe rims. Center lids on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars and cool. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Berry Cream Cheese Frosting: Whisk 1/4-1/2 cup Mixed Berry Jam into your favorite pre-prepared frosting to add a fruity flavor twist!
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
