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| 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'.
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| 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.
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| 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.
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| 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.
