Mixed Berries Jam

Mixed Berries Jam

This was a great way to use up those frozen berries stashed in the deep interior of the freezer. They're supposed to be used in smoothies, so I have no idea how they got in the freezer because we're not 'smoothie types'. 

Frozen Berries (48 Oz./3 Lb.)

Blueberries, raspberries and blackberries are what were listed on the package and all of them are rich in pectin so I decided to make jam. It turned out to be the easiest ever to make with the simple addition of some sugar to the package of berries.

No Additional Pectin Needed

Amazing how good just 2 ingredients can taste! It took about an hour to cook this jam and the test is simple to make sure it's reached jam consistency - a dollop of the berries on a little plate placed in the refrigerator to cool stays in place without running when it's tilted. It needs minimal baby/jam sitting, but must be stirred frequently to prevent scorching.

15 Oz. of Jam

Since it will be consumed in a short time, it was transferred to a clean salsa jar and refrigerated after it came to room temperature. Perfect on toast or English muffins, I've also had it on waffles, pancakes and as a condiment for Honeybaked ham.

Ingredients:

1 pkg. (48 oz.) no-sugar-added frozen berries, brought to room temperature

1/2 cup sugar or more to taste

Directions:

1. Place ingredients in a saucepan and bring to a boil.
2. Reduce heat to medium, stir well and simmer for 45 minutes, stirring frequently.
3. Place a dollop of the jam on a dessert plate and refrigerate.
4. When cool, tilt the plate; if it runs, it needs more cooking.
5. Simmer until it reaches jam consistency, for a total of one hour.