Mixed Berry Jam Cooked Until It Sheets

Mixed Berry Jam Cooked Until It Sheets is filed under Jams and jellies and built around strawberries quartered if large, blueberries, and raspberries. Plan on 8 people.

Count on 5 minutes of prep, 15 minutes of cooking, about 20 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ⅓ cup strawberries quartered if large
• 1 cup blueberries
• ⅔ cup raspberries
• ½ cup blackberries
• ¾ cup sugar
• 1 tablespoon lemon juice, about half a lemon
• ¼ teaspoon citric acid
• ¼ teaspoon nH Pectin or apple pectin
• 1 teaspoon sugar to mix with pectin

How the cooking goes

1. Wash, hull and remove the stems of the strawberries. Cut in half or quarters depending on how large they are. Combine strawberries, blueberries, raspberries, blackberries, sugar, lemon juice, and citric acid in a medium pot or saucepan. Stir to combine.
2. Cook over medium low heat until the berries begin releasing their juices and then increase heat to medium. Cook over a moderate flame until the juices begin to thicken. Stir occasionally. You can use a potato masher to speed this process along.
3. In a small bowl whisk pectin and 1 teaspoon sugar. Once the jam has reached your desired thickness (about 10-15 minutes), gradually whisk the pectin mixture into the pot.
4. Let the mixture come to a full rolling boil for at least 1 minute then then either pour into clean, sanitized canning jars with cleaned lids or pour out to cool before storing.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Jams and jellies, open Strawberry Jam Jarred for the Pantry and Peach Preserves (no pectin) for the Home Table.