Makes about 3 pints
This recipe works with all berries (except maybe eggplants;). Pick your favorite or a combination of different berries.
3 cups berries
1/2 cup water
1 1/2 cup sugar
Wash berries and spread them on a paper towel to drain. Pick them over, removing any damaged or moldy fruit. If using strawberries, cut them into quarters.
Heat berries and water in a saucepan over medium heat. Stir with a wooden spoon to keep berries from scorching. Bring mixture to a boil.
Add sugar to the boiling berries, stirring until sugar dissolves.
Return Jam to a simmer and continue stirring for at least 15 to 20 minutes. To test whether it’s done, put a teaspoonful of jam in the freezer. Remove it after 2-3 minutes. If jam is thick and doesn’t run off the spoon, it is done.
can jam in jars. Un-caned jams will last up to 3 weeks in the fridge, and up to 3 months in the freezer.
recipe from: Living Without August/Sept 2008
for more canning recipes check out: http://www.pickyourown.org/allaboutcanning.htm