So, it’s summer and I have gone berry picking a number of times. This always means that I make jam, to carry on the intense summer flavors to the rest of the year. This year, I made a few more kinds than usual, so I am putting them all in one “Triple Berry Jam” post. Pick whichever one you like and make some yourself. The Cran-Strawberry is refreshing, the Black Current + Port Wine also works well as an accompaniment to wine and cheese and the Raspberry Rhubarb? Well, that one I managed to get most of the seeds out so no picking at your teeth after breakfast. Enjoy!
Black Currant and Port Wine Jam
Ingredients
4 cups fresh black currants, stemmed
1 cup water
1/2 cup port
2 1/2 cups sugar
2 teaspoon fresh lemon juice
1 package low sugar pectin
3-4 tablespoons cassis
Directions
In a large, nonreactive pot, bring the black currant, the water and the port to a boil. Reduce the heat and cook for 10 minutes, until the black currants are softened. Add the sugar and the lemon juice and cook over medium heat, stirring frequently, until the jam reaches the jelling point. If using a thermometer, it should read about 220F. Add in the pectin and bring to a final rolling boil for 1 minute.
When ready, scrape into clean jars, cover with a clean dish towel, and cool completely. Once cooled, drizzle over a little bit of cassis and swirl to cover the whole surface (this is a final barrier against bacteria). Seal lids. Jam should be stored in the fridge for up to 3 months.
Cranberry Strawberry (Cranstrawberry) Jam
Ingredients
5 cups strawberries, washed, hulled and sliced
2 cups cranberries, fresh or frozen
1 teaspoon lemon zest
1 1/2 pouches (approximately 5 fl oz) liquid pectin
3 cups of sugar
3 teaspoons vodka
You will also need: 8 1/2 pint sized jars
Directions
In a large saucepan, crush the strawberries with a potato masher. Add cranberries, lemon zest, and sugar. Heat the mixture to a full, rapid boil and cook for about 10 minutes. Add sugar, stirring constantly until incorporated. Turn down to a simmer and let simmer for an additional 10 minutes. Add in the pectin and return mixture to a full boil and boil for 1 additional minute. Remove from heat, skim off the foam.
Fill into your prepared jam jars and let cool completely, open. Drizzle 1/2 teaspoon of vodka into each jar and swirl to cover the surface layer of jam. Seal tightly. Store in the refrigerator for 6 months.
Mostly Seedless Raspberry Rhubarb Jam
Ingredients
4 pints fresh raspberries
4 cups fresh rhubarb, cut to 1-inch pieces
5 cups sugar
juice from 1 lemon
1 package low sugar pectin
3-4 tablespoons Chambord
Directions
In a large bowl combine the raspberries and 1 cup of the sugar. Let macerate for a couple of hours, then mash the berries against the side of the bowl until them fall apart. Put through a fine mesh strainer, a few ladlesful at a time, mashing them some more into a large non-reactive pot. You are trying to get as much of the berry juice and pulp into the pot, and straining out as many of the seeds as possible. Discard the seeds. You will likely not get all of them, but try to get as many as you can because they are unsightly and distracting to eat.
Once you had gotten all the raspberry mush into the pot, add the rhubarb, and the remaining 4 cups of sugar. Bring to a low boil over medium heat and boil for 10 minutes, until it starts to thicken. Add the pectin and lemon juice and bring to a final boil for 1 minute.
