Make it Tonight: Three-Berry Jam

Aug 15, 2018

jam berriesOne of the greatest pleasures of summer is simmering seasonal berries into jam to spread on toast, crumpets, bagels, scones—just about anything you can get your hands on during the summer months. There’s no need to take over your kitchen with cases of fruit and enormous pots; small batch preserving is where its at—you can make just enough to keep your family in homemade jam for a few months. This is a great way to use up blueberries that are going a bit wrinkly, or strawberries that have some soft spots. Feel free to play around with this recipe, and substitute whatever berries you can get your hands on—blackberries work well, and saskatoons (they’re available frozen at Calgary Co-op year round!). Ripe stone fruits, like peaches, plums and apricots go well with berries too, as does a stalk of chopped rhubarb.

Three-berry Jam
Makes about 5 cups

People tend to stress out about their jam setting—a good way to tell if it’s ready is by spooning up a small amount, letting it sit for a minute, then pushing it with your finger; it should wrinkle. Or drop a small amount onto a chilled plate and see if it sets. If it stays runny, don’t fret—I find runny jam just as delicious on toast, and it’s wonderful over ice cream, waffles and angel food cake.

2 cups raspberries (or substitute 1 chopped peach and 1 cup chopped rhubarb)
1 1/2 cups strawberries, hulled and halved
1 1/2 cups blueberries
1 pkg powdered or liquid pectin
4-5 cups sugar

In a medium pot, bring the berries to a simmer with the pectin, mashing with a potato masher or spoon. Boil for a minute, then add the sugar. Bring back up to a boil and cook hard for a few minutes, then remove from the heat. 

Once it has cooled slightly, skim off any foam that has risen to the surface. Divide into sterilized (I just put them through the dishwasher) jars and seal. If you like, process the jars in a hot water bath for 15 minutes, otherwise store in the fridge for up to a month, or freeze. (Be careful when freezing glass jars—the jam could expand, breaking the glass. Plastic containers or even heavy duty ziplock baggies are a better bet.) 

- Julie

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