2 cups mixed berries (such as strawberries, blueberries, and raspberries)
1 cup granulated sugar
1 tablespoon lemon zest
1 tablespoon orange zest
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 packet (1.75 oz) fruit pectin
Directions
1. Wash the berries thoroughly and remove any stems or leaves. If using strawberries, hull and chop them into smaller pieces.
2. In a large saucepan, combine the berries, sugar, lemon zest, orange zest, lemon juice, and orange juice.
3. Cook over medium heat, stirring frequently, until the mixture begins to boil.
4. Once boiling, add the fruit pectin and stir well to combine.
5. Continue to cook for about 10-15 minutes, or until the mixture thickens and reaches the desired consistency.
6. Remove from heat and carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
7. Wipe the rims of the jars clean, then seal with lids and bands.
8. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
9. Allow the jars to cool completely at room temperature. Check the seals before storing.
Variations & Tips
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For a spicier version, add a pinch of ground cinnamon or a dash of cayenne pepper to the jam while cooking. You can also experiment with different berries, such as blackberries or cranberries, to create unique flavor combinations. If you prefer a smoother texture, blend the jam with an immersion blender before canning. For a lower-sugar option, reduce the sugar to 3/4 cup and use a low-sugar pectin.
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