Berry Jam: Capturing Summer's Best Flavors
There are few things more beautiful on a pantry shelf than a row of jewel-colored berry jams. Raspberry, blackberry, mixed berry — each captures a different facet of summer's sweetness. And homemade berry jam, made from ripe, freshly picked fruit, tastes incomparably better than anything commercial.
Basic Berry Jam Recipe
- 4 cups crushed berries (about 2 pounds whole berries)
- 3 cups sugar (adjust to taste — low-sugar pectin allows less)
- 2 tablespoons lemon juice
- 1 packet powdered pectin (if using — some berries have enough natural pectin)
Pectin and Berries
Blackberries and raspberries are moderately low in pectin. For a firm set, add commercial pectin or combine with a high-pectin fruit like apple or gooseberry. Strawberries are very low in pectin and almost always need added pectin. Blueberries are moderate. Currants and gooseberries are high enough to gel on their own.
Raspberry Jam
Crush raspberries, combine with sugar and lemon juice. If using pectin, follow the package directions. Bring to a full rolling boil, stirring constantly. Cook until the gel point (220 F / 104 C at sea level) or pass the plate test. For seedless jam, push the cooked mixture through a fine mesh strainer before jarring — though seeds are traditional and many people prefer them.
Blackberry Jam
Follow the same method as raspberry. Blackberry seeds are larger and harder than raspberry seeds, so many people prefer to strain them out. Cook berries until soft, strain through a food mill or sieve, then return to the pot with sugar, lemon juice, and pectin.
Mixed Berry Jam
Combine any berries you have — strawberry, raspberry, blackberry, blueberry — in whatever ratio you like. Mixed berry jam is forgiving and a great way to use small quantities of different berries. The flavor is complex and wonderful.
Canning
Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
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