Mixed Northern-Berry Jam

Instructions

1. 1

   Sort and rinse the berries. Remove stems, leaves, and any unripe bits — don’t be lazy. Crush the berries lightly with a potato masher or pulse once in a food processor for a rustic texture.

2. 2

   Combine crushed berries, lemon juice, and water in a heavy-bottomed saucepan. Sprinkle the pectin evenly over the surface, stir to hydrate. Let sit 5 minutes — pectin needs that.

3. 3

   Bring the mixture to a full boil over medium-high heat, stirring. Once boiling, add all the sugar at once. Stir to dissolve — don’t burn it.

4. 4

   Return to a full, rolling boil that cannot be stirred down. Boil hard for 1–2 minutes (follow pectin packet timing if different). Skim foam with a ladle for a clear finish.

5. 5

   Test the set: place a teaspoonful on a chilled plate, pop it in the freezer 30 seconds — if it wrinkles when pushed with your finger, it’s ready. If not, boil another minute and retest.

6. 6

   Remove from heat. If using vanilla, stir it in now. Ladle the jam into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims, apply lids and rings tight.

7. 7

   Process in a boiling-water bath for 10 minutes (adjust for altitude). Remove jars and cool undisturbed 12–24 hours. Check seals; refrigerate any unsealed jars and use first.

8. 8

   Label with date. Store sealed jars in a cool, dark place for up to 1 year. Opened jam keeps refrigerated for several weeks.