Nova Scotia Heavenly Jam
Capture the essence of the Maritimes with this luscious Nova Scotia Heavenly Jam, a delightful blend of strawberries, blueberries, and raspberries that showcases the natural sweetness of summer’s best berries. Perfectly balanced with a splash of lemon juice and set to perfection with liquid pectin, this homemade jam boasts a vibrant flavor and a pleasingly chunky texture. With just 15 minutes of prep and a quick boil, you'll have a batch of fresh, preservative-free jam ready to enjoy. Spread it on buttery scones, swirl it into yogurt, or use it as a topping for your favorite desserts—this versatile jam is a pantry essential. Follow the simple canning steps for a jam you can enjoy year-round, making it a delicious homage to Nova Scotia’s rich culinary traditions!
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Recipe Information
Ingredients
- 2 cups Strawberries
- 1 cup Blueberries
- 1 cup Raspberries
- 3 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 packet Liquid pectin
Instructions
Start by washing the strawberries, blueberries, and raspberries thoroughly under cold water. Hull the strawberries and cut them into halves or quarters depending on their size.
In a large pot, combine the strawberries, blueberries, and raspberries. Using a potato masher or the back of a spoon, gently mash the berries to release their juices. Leave some small chunks for texture.
Add the granulated sugar and lemon juice to the mashed berries. Stir to combine thoroughly.
Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking. Once boiling, reduce the heat to medium and continue stirring for 10 minutes.
Add the liquid pectin to the boiling jam mixture. Stir well and let it cook for an additional 1-2 minutes.
Using a spoon, skim off any foam that might form on the surface of the jam.
Remove the pot from heat and allow the jam to cool for a few minutes. Test the consistency by placing a small dollop of jam on a chilled plate—if it sets and wrinkles when pushed with your finger, it's ready. If it remains runny, return it to the heat and cook for a few more minutes.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean and seal with lids.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Allow the jars to cool completely on a countertop. Check the seals before storing.
Store the jam in a cool, dark place for up to a year. Once opened, refrigerate and consume within a few weeks. Serve on toast, scones, or as a topping for desserts!
Nutrition Facts
Calories |
2562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 661.2 g | 240% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 636.3 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
