This recipe was created after I joined a CSA that had a fruit share which gave me more fruit that I can eat. The ingredients are from the farm and the fresh taste of summer shines through.
Yield: 6 half pints
4 cups fresh organic raspberries
4 cups fresh organic blueberries
2 cups organic sugar
1/2 cup fresh squeezed lemon juice from organic lemons
Here's how:
Prepare a water bath canner and sterilize jars, lids and bands.
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| Canner getting ready |
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| Jars and tools ready |
Combine all the ingredients in a medium sized pot.
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| Great looking fruit |
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| Organic sugar |
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| Everything into the pot |
Bring to a boil over high heat.
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| Combined and coming up to a boil |
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| At the boiling point |
Reduce heat to medium and let simmer until the jam is thick and falls off a spoon in sheets, 20-25 minutes. You should be stirring frequently to prevent scorching.
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| Simmering down |
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| Done and ready to put in the jars |
Skim off the foam.
Ladle the jam into the jars. Clean off the rims.
Top with lids and bands.
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| Ready to go into the canner |
Place in the water bath canner and boil for 10 minutes.
Remove the jars from the canner and set aside.
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| Out of the canner and the seals are setting |
Make sure the lids pop and seal. Store for up to one year. If the lid done not seal, store in the fridge.
Yum! My sister-in-law gifted me with a jar of sour cherry jam this weekend. Isn't this a wonderful time of year?!
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