Triple Berry Jamboree!

I love making crafts! Unfortunately, I’m not very good at them. Sometimes I wish I had special Martha Stewart powers, complete with a craft room and a canny sense to create little decoupage boxes or cute little baby slippers. My friend Riley, however, is seriously art smart. So we meshed out talents together and made pretty little jars of homemade Triple Berry Jam.

After making jam, your sense of awesomeness skyrockets. Plus, it’s extremely entertaining.

We decided to use frozen blueberries, raspberries, and blackberries in our jam but any berry combination is completely acceptable! For our version, we pureed the berries in a food processor before combining with the sugar to boil. 

It’s also a great idea to wear some oven mits or heat proof gloves when filling jars. I’m guessing those berries have a temperature close to molten lava when boiling so take caution.

When jars are filled, place in a large pot of boiling water to seal. Boil for about 10 minutes and remove. To test the seal, press down in the center of the jar’s lid. If it moves up and down, the jar has not sealed properly (in this case, jam can be placed in the refrigerator or the sealing process can be tried again with new jars).

Once set, top jars with squares of your favorite fabric and tie with twine. Crafter’s tip: when cutting fabric squares, run a thin strip of clear nail polish over each side to prevent fraying.

And there you go! Serve on your favorite slab of toast, scone, or simply out of the jar with a spoon in hand.

*Much thanks to Riley Reidmiller for making this post possible! Thanks for being such a great friend since the 1st grade!

Triple Berry Jam
Yield: 10-12 jars          Prep Time: 10 minutes          Cook Time: 30 minutes

Ingredients:
8 cups of berries (I used a combination of blackberries, raspberries, and blueberries)
12 cups of sugar
2 packets of pectin*
1/2 cup of water

Equipment:
1 medium pot
1 large pot
food processor
10-12 new jars for canning

Directions:
1. Wash new jars (but not lids!) in the dishwasher to sterilize.
2. Let berries thaw if frozen and rinse under cold water.
3. Place berries in a food processor, pureeing until smooth (about 30 seconds to 1 minute).
4. Place berry puree into a large pot and add sugar and water.
5. Bring berries and sugar to a rolling boil that cannot be stirred down.
6. Meanwhile, bring a large pot of water to boil for the sealing process (water should cover the cans by two inches).
7. Once boiling, add the pectin and stir constantly.
8. Continue boiling for one minute and remove pot from heat.
7. Fill clean jars with berry mixture, leaving a 1/4 inch space from the top of the jar. Tightly screw on the lids and set aside.
8. Carefully place filled jars in the large pot of boiling water, making sure the jars do not touch one another. Boil for 10 minutes and remove from heat.
9. Let jars stand undisturbed for a few hours to set. To test the seal, press down in the center of the jar’s lid. If it moves up and down, the jar has not sealed properly (in this case, jam can be placed in the refrigerator or the sealing process can be tried again with new jars).

*To change the sugar content in your jam, you can purchase “no sugar pectin” at your local supermarket. With this, you can lessen the sugar, add in a sugar substitute, or even use fruit juice to sweeten the jam instead.

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