When farmers’ market stalls are brimming with ripe berries, it’s time to transform summer’s bounty into jam, and the process is really quite simple. Come wintertime, you’ll thank yourself when you have that stash of jam at the ready to spread on your morning toast or spoon over yogurt or vanilla ice cream.
- 2 cups (8 oz./250 g) blueberries
- 2 cups (8 oz./250 g) blackberries
- 2 cups (8 oz./250 g) strawberries, hulled
- Grated zest and juice of 1 lime
- 1/2 cup (4 fl. oz./125 ml) fresh lemon juice
- 2 cups (1 lb./500 g) sugar
2. In a large nonreactive saucepan, gently stir together the berries, lime zest and juice, lemon juice and sugar. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, until the jam has thickened, about 15 minutes. It will continue to thicken as it cools.
3. Ladle the hot jam into the jars, leaving 1/4 inch (6 mm) of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
4. Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 6 half-pint (8–fl. oz./250-ml) jars.
Williams Sonoma Test Kitchen