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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe is adapted from one found in the Ball Blue Book. Every time I buy 12 oz. bags of frozen raspberries (to make jam), I see these 12 oz. bags of Whole Unsweetened Mixed Berries next to them (blackberries, strawberries, raspberries and blueberries). I always wondered what flavor it would have if made into a jam. Well, the mystery is over, and the jam is INCREDIBLE TASTING! Ingredients:
6 (12 ounce) bags whole unsweetened mixed berries, frozen |
6 cups sugar |
Directions:
1. Chop the frozen fruit from each bag into pea-sized chunks (you can mash the thawed fruit with a potato masher if you prefer larger fruit chunks in your jam - I don't, I like jam that has a chunky texture, but spreads easily).
2. In a large pot, combine fruit and sugar.
3. Bring mixture quickly over high heat to the gelling point (it actually takes quite a while, in excess of ten minutes - and stir constantly, or fruit will stick to the bottom and burn).
4. After fruit has reached the gelling point (thick enough to slide, as one 'flake', from a cold spoon), remove from heat.
5. Ladle into sterilized jars, apply seals and rings, and process for 15 minutes, with whole jars submerged at least 1-2 inches under boiling water.
6. That's it! Six bags, six cups. Chop, mix, boil to the gelling point, fill jars, process, DONE, all in less than an hour.
7. NOTE: the Ball Blue Book calls for 9 cups of berries (i.e., blackberries, young berries, dew berries, etc.,) - six 12 oz. bags of mixed berries yields slightly less, but approximately that much.
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