Strawberry Blackberry Jam Recipe

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A easy strawberry blackberry jam recipe that can be modified for any type of soft fruit. Last year we had a huge strawberry harvest and I decided to make some preserves with some left over blackberries from the year before. So I dumped my berries into a pot and started them on low heat

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I grabbed a couple of jars of pectin, there are recipes on the inside of the label

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I measured the required amount of pectin and dumped it into the berries

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I slowly brought the mixture to a boil

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I put the lids on simmer

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I got the berry mixture to a rolling boil and skimmed off the scum every so often

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I dumped in the specified amount of sugar

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and brought it back up to a boil one last time

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I assembled the required tools,

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I used the funnel to fill the jars, leaving the required head space

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using a paper towel I wiped down the rims of the jars good

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Using my magnet I grabbed a lid from the simmering pan and positioned it on top of the jar

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hand tightened a lid onto the jar

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and set them in the water bath and brought it to a rolling boil for 15-20 minutes

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I pulled them out and draped a towel over the jars to keep any cold drafts from hitting the jars and creating thermal shock that could cause the jars to break

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all ready for the pantry

3 COMMENTS

    • Yes, if I am water bath canning I boil the jars, when I pressure can I just fill clean jars because the temps and processing time sterilizes the jars during processing, some people have mixed opinions on this though

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