We’ve been preserving fruit since childhood – this mixed berry jam is a favourite, even though we’ve cut down the sugar by half. It’s extra, extra delicious (on rye, or over vanilla bean ice cream – shhhhh) and the most divine colour. Half sweet, whole taste.
5 c.ups mixed fresh berries (strawberries, blueberries, raspberries)
1 package reduced-calorie or lower-sugar powdered fruit pectin
2.5 cups sugar
Prepare six 8-ounce canning jars and their lids and bands for processing following manufacturer's directions. Heat jars in canner with enough water to cover until boiling. Meanwhile, in large bowl, with potato masher, crush enough berries in batches to measure five cups crushed berries.
In five-quart Dutch oven, with wire whisk, gradually stir pectin into crushed berries. Let mixture stand 10 minutes. Meanwhile, place lids in small saucepan and cover with water; heat to boiling and set pan aside.
Heat strawberry mixture to boiling over high heat, stirring constantly. Stir in sugar and return berry mixture to a rolling boil. Boil hard for one minute, stirring constantly. Remove jam from heat. With metal spoon, skim off and discard foam as it accumulates on top.
Place jars and lids upside down on wire rack set over towels to drain. Spoon jam into hot, drained jars leaving a 1/4 inch at the top. Wipe jar rims clean. Seal jars. Process in boiling-water bath for 10 minutes. Cool jars on wire rack to room temperature. Label jars and store in cool, dry place. Use within six months. Once opened, store in refrigerator and use within three weeks.