This month for the “Behind the Curtain” Dessert challenge, we were given raspberries and strawberries. For me, those two berries taste delicious in a yummy homemade jam. Have you ever had Mixed Berry Jam? Oh honey — you are missing out!
Looking for more easy recipes? Check out my huge database of delicious, homemade goodies.
- 2 pounds of strawberries
- 2¼ cups of sugar
- 3 tablespoons of fresh orange juice
- 2 pints of blueberries
- 2 pints of raspberries
- 1 pint of blackberries
- 1 small granny apple, diced small
- Clean and hull the strawberries. Slice the strawberries into quarters and place into a large heavy bottomed Dutch oven.
- Clean the blueberries, raspberries and blackberries and add to the strawberries.
- Add the sugar and orange juice and let sit for a few minutes to macerate.
- Over a medium-high heat, bring the berries to a boil and stir often.
- When the mixture comes to a rolling boil, add the diced apple and stir.
- Let the mixture continue at a rolling boil, making sure to skim the foam off of the top until the mixture reaches 220 degrees.
- When the jam reaches 220 degrees, turn off the heat and let come to room temperature.
- When the mixture is at room temperature, you can now place in jars or containers and place in the fridge. It should keep for a couple weeks.
I’m telling you, there is nothing like getting some homemade jellies and jams and slathering it on a fresh “out of the oven” biscuit or loaf of bread.
What are your favorite types of jams and jellies?
Be sure to check out the other bloggers for the Behind the Curtain Dessert Challenge and see what strawberry and raspberry inspirations they cooked up!
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