Homemade Mixed Berry Jam (No Pectin)

Yields: About 6-7 half-pint jars

Ingredients:

• 4 cups strawberries, hulled and chopped

• 2 cups raspberries

• 2 cups blackberries

• 2 cups blueberries

• 6 cups granulated sugar

• 1/4 cup lemon juice (freshly squeezed)

• Zest of 1 lemon (optional for brightness)

Instructions:

1. Prep the jars:
   Sterilize your canning jars and lids by boiling them in water for 10 minutes or using a dishwasher on a hot cycle. Keep them warm.

2. Cook the berries:
   In a large pot, combine all the berries, lemon juice, and lemon zest. Use a potato masher to lightly crush the berries (leave some texture).

3. Add sugar:
   Stir in the sugar. Turn the heat to medium-high and bring the mixture to a boil, stirring frequently to avoid scorching.

4. Boil to set:
   Continue boiling the jam, stirring constantly, for about 20–30 minutes or until the mixture reaches 220°F (use a candy thermometer). You can also do the cold plate test: place a spoonful on a chilled plate and check if it gels after a minute.

5. Jar the jam:
   Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe rims, apply lids, and screw on rings until fingertip-tight.

6. Process the jars:
   Process the jars in a boiling water bath for 10 minutes. Make sure the water covers the tops of the jars by at least 1 inch.

7. Cool & store:
   Remove jars and let them cool undisturbed for 12–24 hours. Check the seals—any unsealed jars should be refrigerated and used within a few weeks.