Monday, April 11, 2011
Triple Berry Jam
2. Prepare fruit by crushing with a potato masher. I do this in a large dutch oven.
3. Stir the sugar into the fruit & add the 1/2 t. butter to reduce foaming.
6. Ladle into prepared jars, filling to within 1/2" from the top. Wipe the top of the jar with a clean, wet paper towel. You want to have a clean seal. Cover with the lid, using tongs to get from the hot water. Tightly screw on the band.
7. You can now process in a canner or do a trick that someone told me about over 30 years ago. Take the hot, lidded, tightly banded jars & turn upside down on a kitchen towel. Let sit for around 10-15 minutes. Do not allow the jars to stay upside down past the time or the jam will have a gap at the bottom! Immediately turn right side up on the towel. You should "hear" the jar seal within a few minutes. Check to see if the middle is down. If lid springs back, it is not sealed & will need refrigeration. This method for sealing jam has always worked for me. You can also just freeze the jam, if you prefer to skip the sealing method.
8. Let stand at room temperature for 24 hours. Store in a cool, dark place.
Makes 8 cups of yummy, delicious jam