|Seven Cups of Berries and Three Cups of Sugar Layered in a Bowl Overnight|
From The Good Cook-Perserving by The Editors of Time-Life Books
Makes Four 8-oz. jars
7 cups of blackberries or raspberries, including some unripened fruit
3 cups of sugar
2 tablespoons fresh lemon juice, optional (This is if you don't have unripened fruit.)
Layer seven cups of fruit with three cups of sugar in a bowl overnight at room temperature covered with plastic wrap. Boil jars for 10 minutes and place lids in boiled water. Cook mixture on high in at least a 3 quart saucepan until it boils and starts to foam. Stirring constantly and do not leave the stove once it starts to boil. Reduce heat to medium high. Start to skim off foam into a small dessert dish. Once skimming is finished, cook mixture for five or ten additional minutes until it starts to coat the back of a spoon. Pour mixture into four sterilized jars and process in boiling water bath for 7 minutes 30 seconds. If jars aren't sealed by the next day, refrigerate and eat promptly.
The trick to this part is to be quality control. Berries must be firm and not mushy or damaged. When I say damaged I mean have any imperfections. The Herbal Husband says I'm too picky, but it makes much better jam. I picked out four berries out of this morning's batch that had imperfections. You want to be able to see both berries and sugar even after it has sat overnight. If you have liquid when you put them into the cooking pot, you will not have a good set. The additional ingredient you may have to use is 2 tablespoons of fresh lemon juice. This would be if you have no unripened fruit. So long as you have mostly ripened fruit, it doesn't matter how much unripened fruit you have, you should have a good set.
|Still Have Whole Berries and Sugar At Beginning|
|This Is Coming to a Boil on High and Before Skimming Has Occurred|
|A Small Dessert Dish Perfect for the Jam Foam|
|What The Jam Looks Like After Skimming|
|This is the Mixture Just Before Putting in the Jars|