Summer Canning
Capture the essence of summer with this vibrant "Summer Canning" recipe, a delightful way to preserve the season’s sweetest berries for year-round enjoyment. Featuring a luscious blend of strawberries, blueberries, raspberries, and blackberries, this homemade jam combines fresh produce with granulated sugar and a touch of tangy lemon juice to create a perfect balance of flavors. Whether you prefer a soft spread or a firmer set, adding fruit pectin is an optional step to customize the texture. With simple preparation and a boiling water bath canning method, these jars of jam are ideal for gifting, pantry stocking, or brightening up breakfasts and desserts. Packed with keyword-rich ingredients like "mixed berries," "homemade jam," and "canning recipe," this guide to preserving summer's bounty is sure to become a cherished favorite for novice and experienced canners alike!
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Recipe Information
Ingredients
- 6 cups Mixed berries (strawberries, blueberries, raspberries, blackberries)
- 4 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1.75 ounces Fruit pectin (optional, for a firmer set)
Instructions
Inspect and wash jars, lids, and bands thoroughly with hot, soapy water. Rinse well and sanitize by boiling in hot water for 10 minutes. Leave jars in hot water until ready to use.
Sort and clean the berries, removing any stems, leaves, or damaged fruit. Rinse under cold water and let drain.
In a large, heavy-bottomed pot, combine the berries, granulated sugar, and lemon juice. Gently mash the berries with a potato masher to release their juices, leaving some texture if desired.
If using pectin, mix it with a small amount of granulated sugar (about 2 tablespoons) to prevent clumping, then stir it into the berry mixture.
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking or scorching. Skim off any foam that forms on the surface.
Continue to boil the mixture until it reaches the gelling point, approximately 220°F (104°C), as measured with a candy thermometer. You can also check the consistency with a spoon – the jam should coat the back of the spoon and not immediately drip off.
Remove the pot from heat and carefully ladle the hot jam into the sanitized jars, leaving 1/4 inch of headspace at the top. Wipe the rims of the jars with a damp, clean cloth to ensure a proper seal.
Place the lids on the jars and screw on the bands fingertip tight. Do not overtighten.
Process the jars in a boiling water bath for 10 minutes to seal. Adjust processing time if at a high altitude (add 1-2 minutes for every 1,000 feet above sea level).
Carefully remove the jars from the water bath and place them on a towel or cooling rack. Allow them to cool undisturbed for 12 to 24 hours.
Check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. Refrigerate any unsealed jars and use within a few weeks.
Label the jars with the date and store in a cool, dark place for up to 1 year. Enjoy your homemade summer berry jam!
Nutrition Facts
Calories |
3664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 951.3 g | 346% | |
| Dietary Fiber | 82.1 g | 293% | |
| Total Sugars | 887.6 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1419 mg | 30% | |
*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.
