Monday, June 25, 2012

Jumbleberry Jam

Jumbleberry Jam and homemade yeast biscuits.

Are you wanting a delicious way to use up all those summer berries?  You definitely have to try this Jumbleberry Jam recipe. 

Love the name and absoutely love the taste...

I know you can figure out the name, if you just think about it.  You throw in any kind of berry you have on hand and they land in a big jumble in the pot.

Rustic, old fashioned, and the kids can help, with supervision of course.

Come back tomorrow, and I will give you the secret to the fluffy angel yeast biscuits. My mouth is watering just thinking of them.

Jumbleberry Jam
2 cups quartered and hulled strawberries
1 cup blueberries
1 cup raspberries
1 cup blackberries (if the seeds bother you, substitute with another berry)
1 cup small diced green apples (Granny Smith is a good choice- high in natural pectin)
3 cups sugar
juice and rind of half lemon

Making jam can seem intimidating; trying to get the right ratio of sugar to fruit, whether to add pectin or to be a purist and use fruits that are naturally high in pectin.  But once you get the hang of it, it's not hard at all, and it is quite rewarding to spread your own warm yummy jam over just toasted bread.

Before you start, put a small saucer in the freezer.

This recipe includes small diced green apples which are naturally high in pectin but you can add a package of pectin as a substiture to the apples if you wish.  Personally, I like the consistency and taste of the apples, which cook down and get soft.

In a large saucepan over medium heat bring all the berries, sugar, and lemon to a slow simmer until the sugar begins to melt.  Increase the heat and bring the mixture to boil.  Keep the mixture at a rapid boil for 10-20 minutes, stirring occasionally. Be careful to not let the jam burn. Reduce heat if needed.

You can test the setting point of the jam by spooning a small amount on your chilled saucer. If the surface wrinkles it is ready to put into the jar.  If it is not thick enough, lower the temperature to a gentle simmer and continue to cook, while stirring constantly until it thickens, then turn off the heat.

Spoon the jam into clean glass jars and refrigerate or freeze. Makes 2-3 jars, depending on size.

1 comment:

  1. Can I bottle this jam as I do a lot of others to keep it for a 1 year