As I sit in my kitchen on a particularly gorgeous, yet hot summer’s day, I reflect upon the “fruits” of my labors. You see, I braved the heat and humidity today to make a ruby red mixed berry jam. I know what you’re thinking and yes, I am a little crazy to do this on a hot day, but I promise the results are to die for. A rich, fruity, jewel-colored berry jam made from only the prettiest, organically grown berries on Martha’s Vineyard.
The berries come from my co-worker’s beautiful lush garden and were my inspiration for the jam. Of course, you don’t need to have garden fresh berries in order to make jam, store bought ones will do just fine. These however, just sort of fell into my lap. Really! They were just falling off the vines into my coffee cup and lap.
It all started with a discussion yesterday with my co-worker about home cooking and canning. She makes an amazing Seville Orange Bitters from her mother’s orange tree in Arizona. The conversation then took a turn to jam making and finally to the rather large berry patch in her garden. It was producing more berries than she and her husband could eat. Arrangements were quickly made for coffee and berry picking the very next morning.
Set back in the corner of her garden is the berry patch, consisting of a small red raspberry, three huge black raspberry and three high bush blueberry plants. In only half an hour and two cups of coffee, I picked a little over two quarts of berries in all their sweet-tart glory just waiting to be made into something glorious.
So here I am, listening to the metallic pops of the lids suctioning down. Waiting patiently for the jam to set, my mouth nearly watering in anticipation. A summer’s essence in a jar to be enjoyed all year long.
Jam can appear to be an intimidating prospect, but truth be told, it’s a very easy and relatively quick project.
Summer Berry Jam
5 cups of mixed berries (I used black raspberries, red raspberries and blueberries)
1 lemon, juiced
1 box fruit pectin
7 cups sugar, measured into separate bowl
Water-bath canner or large pot with rack
8 oz. jelly jars with screw bands and new flat lids (do not reuse old ones)
Large ladle
Tongs
Large metal spoon
Clean dishtowels or cloths
• Fill a water-bath canner (with rack raised) half full with water, and bring to simmer. Wash jelly jars and screw bands in hot soapy water and rinse with warm water. Put aside to dry on a clean dishtowel. Boil a good amount of water and pour over the flat lids in a saucepan off the stove. Completely cover lids with boiling water. Allow the lids to stand in the hot water until ready to use.
• Crush berries in another saucepan on the stove. Add lemon juice. Stir pectin into the fruit mixture. Bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon and discard foam.
• Drain the lids well, and then ladle the hot jam immediately into the dried jars, filling to within 1/8th inch of the tops. Wipe jar rims and threads with a clean, damp cloth. Cover the jars with lids and screw bands on tightly.
• Place the filled jars on the elevated rack in the canner or pot. Lower the rack into canner. (Water must cover jars by 1 to 2 inches. Add more boiling water, if necessary.) Cover; bring water to gentle boil. Boil jars for 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing the middle of the lid with your finger. If the lid springs back, the jar is not sealed and refrigeration is necessary.
• Water-bath processed (boiled and sealed) jars of jam are good for use up to one year. Store in a cool, dry area. Fresh berry jam makes a wonderful Christmas gift!
