Buh, buh, buh, Ba! First Laura post with an actual recipe!
Recipe count: 66 left to try
Section count: Condiments – 2 left
So this weekend, I was in Wegmans on our weekly grocery run, in the fresh fruit section when I see them – blackberries and raspberries on sale(ish).
Programing note: I love blackberries. If Adam and I ever have a yard, there will be blackberry bushes even if this means there is nothing else in the yard. Not even grass.
Not only were there blackberries and raspberries, but also I knew I had waiting for me at home a recipe for blackberry, raspberry and strawberry jam. Jam that requires no pectin and no canning, canning being a cooking adventure/skill I have not yet begun to learn. Jam that I had wanted to make last week but the other grocery store was out of blackberries. Jam that would use up most of the remaining strawberries I had sitting in the fridge, as I wondered how to use them up before they began to rot. (Remind me to share with y’all the berry washing method I picked up from theKitchn.com – keeps those suckers fresh/non-rotting for a week/week-and-a-half.)
Those blackberries and raspberries came home with us, oh yes they did. Really, the hardest part of this recipe was not eating the produce before hand.
Changes from the original recipe: The recipe may have called for a pint of raspberries and ½ a pint of blackberries, but really, I just tossed both plastic clamshells (~6oz?) in the pot. I did measure the strawberries, but mostly because the 2-cup measuring cup was a convenient place to hold the strawberry slices. Currently our pantry only houses white sugar as I try and use it up, but it worked – in the future, I will preferentially use cane or turbinado sugar, but that’s ‘cause I’m something of an anti-big agriculture/processed foods hippie. Whatever, the Domino’s white sugar worked. Finally, I’m currently lacking in lemon zest and substituted in a tsp. of orange peel. Yes, I have orange peel in a spice tub, but not lemon zest. Thank you Dekalb County Farmer’s Market (Dekalb, GA) – my once yearly pilgrimages to thee keep the spice pantry stocked for years. Will be checking for lemon zest this Christmas. Also, what is with using a bowl to combine the berries and sugar – I tossed them together in the pot I cooked everything in – one less bowl to clean.
I got two 1.25-cup jars of jam out of this – one for the fridge, to be eaten over the next month, and one for the freezer, for when the first runs out.
My recipe (after modifications to [originating recipe: http://www.thekitchn.com/recipe-triple-strawberry-quick-jam-recipes-from-the-kitchen-192446])
- 1 clamshell/~6oz fresh raspberries
- 1 clamshell/~60z fresh blackberries
- 1 3/4 cups fresh strawberries, hulled & thickly sliced (measured after slicing)
- 1 cup white sugar
- pinch kosher salt
- 1 tsp lemon zest
- 1 tsp lemon juice
1. In a heavy pot, combine the berries and sugar; allow to sit for about 10 minutes or until the sugar has begun to dissolve into the fruit. Place on the burner over medium heat; bring to a boil. Add the salt, lemon zest and juice; reduce heat to medium-low.
2. Allow the berries to gently simmer for 15-20 minutes or until the fruit breaks down the mixture starts to cook down, thickening slightly. If the fruit isn’t breaking down on its own, use the back of a wooden spoon or a potato masher (or say [expletive] this and use a stick blender) to break it down.
3. When almost done, the jame will still be loose (it’ll firm up more as it cools), but should coat the back of a wooden spoon. Remove the jam from the heat and pour into clean glass jar(s) to cool. Cap it and allow to cool completely before putting in the refrigerator or freezer
Keeps in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.