Blueberry Raspberry Jam
Adding the whole berries at the end of the cooking process makes for a nice chunky jam. Using the ratio of 1:2/3 cup (berries to sugar) allows the ripe fruit taste to come through. Estimate about 2 pints of berries for 1 pint of jam. Yields 6 pint jars.
Fresh Ripe Organic Blueberries, 750 gm ( 26.5 oz) = 562 gm (20 oz) + 188 gm (6.5 oz) (set aside)
Fresh Ripe Organic Raspberries, 750 gm ( 26.5 oz) = 562 gm (20 oz) + 188 gm (6.5 oz) (set aside)
Granulated Sugar, 1000 gm (35 oz)
Organic Lemon, 1, zest & 1 Tbsp of Juice
Kirschwasser, 2 oz (60 ml)
Long handled spoon
Large heavy bottom Dutch Oven
Zester for Lemon
Mesh skimmer or spoon to skim off foam and small bowl of water to dump the foam
Jars for canning with lids and bands
Canning Pot for water bath
- Place metal spoons or plate into freezer.
- Wash inside and outside of canning jars with lids and bands (estimate a pint jar per two pints of berries).
- Bake jars (tops open) at 250ºF (121ºC) for 30 minutes. In a small pot over low heat, simmer the lids until needed. Lay out a clean cloth to wipe jar rims after filling.
- Pick over the fruit and discard any unripe berries, stems, leaves, critters, or mold. Fill a bowl with water and swish the berries around-- prevents damage from the faucet's stream to the delicate fruit. Arrange in a single layer on a paper towel-lined baking sheet to prevent bruising and dry.
- Near the stove, set aside a quarter of the berries, 375 gm (13 oz), to add at the end.
- In a large heavy bottom pot with a wide rim such as a dutch oven over low heat, add berries and occasionally stir to soften the fruit and draw out the pectin until it comes to a simmer, 5 to 7 minutes.
- Continuing over low heat, add the sugar, lemon juice, and a bit of lemon zest. Stir into berries until dissolved, 1 to 2 minutes.
- Increase heat (medium high to high depending on the heat source) to boil rapidly, stirring frequently to prevent sticking, until the jelling point is reached, 15 to 20 minutes- see the next step below. Skim foam off the top as needed.
- After 15 minutes begin to test for the jelling point by placing a bit of the hot jam onto a spoon or plate from the freezer. If the jam runs, continue to cook and recheck after a minute, if the jam runs in a sheet and crinkles when pushed up, the jelling point has been reached.
- Add the remaining whole berries and return to boil until the berries are translucent and just hold their shape, about 1 to 3 minutes. Remove pan from heat. Skim off any foam.
- Gently stir the Kirschwasser into the jam.
- Allow to cool and thicken to let the whole fruit pieces to remain disbursed, 10 to 12 minutes.
- Ladle warm jam into clean sterilized jars with a 1/4-inch of head space. Wipe rims with clean damp cloth. Apply lids and seal with bands- tighten bands to just finger tight.
- Place jars in a pot with a rack and enough water to cover the jars by about an inch. Bring water to boil and process for 5 minutes. Start the timer when the water begins to boil. Refer to manufacturers instructions for specific canning details for either the waterbath or oven method.
- Remove jars from the water and place on a surface (wood, folded cloth, newspapers, silicon mat, etc.) to cool. Tighten the bands. Allow to sit undisturbed and to cool completely.
- Label jars/lids with the date and contents.
- Check the seals. Any unsealed jars must be used within a few days and stored in the fridge.
- Store jars in a cool dry place and use within 1 year.
At the table
Eat jam on sandwiches with brie, french toast, oatmeal, yogurt, scones, waffles, salad dressing, etc.