Imagine a melange of raspberries, gooseberries, and Saskatoon berries for a deep and delicious late summer jam. Last year when I was complaining that I had a big variety of foraged berries but not enough of one to make a proper jam, my friend Andreae suggested that I joined them all in a delicious jam medley. Magic happened! Now, I’m trying to find a prolific gooseberry bush since ours was lost when we moved to the new place. Scroll down for the recipe!
The 3 Berries Jam
Author: Olivia Canela
Serves: 8X250ml jars
Ingredients
- 2 cups raspberries
- 2 cups gooseberries (stems and tufts removed)
- 4 cups Saskatoon berries
- 1 cup of water
- 4 cups of cane sugar
- 2 Tbsp lemon juice
Instructions
- In a large pot mix berries and water. Cook at low heat until berries are soft. Stir in lemon juice and sugar. Bring the mixture to a boil, stirring to dissolve sugar. Reduce the heat and cook jam at a full rolling boil until thickened, stirring often to prevent burning (about 20 minutes). Remove jam from heat and stir for 2 to 3 more minutes, skimming off any foam.
- While the jam is cooking, prepare canner, sterilize jars and screw rings. For the lids, place them in a small saucepan filled with water, bring to a boil, remove from heat and set the pan aside.
- Ladle hot jam into hot jars, leaving ½ inch headspace. Remove air bubbles with a non-metallic spatula and adjust headspace as necessary by adding hot chutney. Wipe rim clean with a damp cloth and place hot lid disc on jar. Screw band down until fingertip-tight.
- Place jars in canner and return to a boil. Process for 10 minutes but remember to adjust for altitude. Remove jars and let stand for at least 24 hours on a towel-lined surface. Check lids and refrigerate or reprocess any jars that aren’t sealed.
- Label and date the jars.
Notes
For detail instructions on canning there are several resources online or check myfavourite book on the matter.
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