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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Very good! This is adapted from another site on the internet. 2 cups = 1 pint. 4 pints = 8 cups. 8 cups = 1828 grams. 1828 grams = 91 tablespoons Ingredients:
2 cups blueberries |
2 cups raspberries |
2 cups strawberries |
2 cups blackberries |
3 cups sugar |
1 lemon, juice of |
2 teaspoons lemon rind, grated |
Directions:
1. In a large pan, combine berries with sugar.
2. Crush berries with a potato masher.
3. Add lemon juice and lemon rind.
4. Bring to a boil, skimming off any foam that forms.
5. Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
6. While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
7. Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
8. Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
9. If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.
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