Categories: conserves, jams, jellies, preserves
Ingredients
- 2 lb. fresh, ripe strawberries
- 18 oz. blackberries
- 4 1/2 Tbsp. classic fruit pectin
- 1/2 tsp. butter
- 3 cups granulated sugar
Directions
- Prepare canner, jars and lids according to manufacturer’s instructions.
- Gently wash berries and pat dry with paper towels.
- Cap and halve or quarter strawberries, trimming away ant blemishes or bruises. Working in batches, mash berries in a single layer using a potato masher.
- Combine the mashed berries in a large, heavy pot such as a Dutch oven. Gradually stir in the pectin, then add the butter.
- Stirring constantly, bring mixture to a full boil that cannot be stirred down, over medium-high heat. Add the sugar all at once and continue cooking and stirring until mixture returns to a full rolling oil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off any foam.
- Ladle jam into hot jars, leaving 1/4 inch headspace. Wipe rims with a damp cloth. Center lids and twist bands to fingertip tight.
- process IN A hot water bath for 10 minutes. Allow jars to cool, undisturbed, for 12 to 24 hours before checking seals and storing.
- Any jars that do not seal should be refrigerated and used within a few weeks.
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makes 6 half-pints