When it comes to making jam, the days of torturing my feet with a 12 hour day processing the fruit and making 20 jars of the same jam are over. Now I make jam one jar at a time and as needed or whenever I have a little excess fruit that needs to use before it becomes compost material. Because we eat a lot of berries, we almost always have a jar of Mixed Berry Jam in the refrigerator.
This recipe for the perfect jar of Mixed Berry Jam is one I’ve been working on since last spring. I’ve been looking for the ratio of fruits that yielded the flavor of “mixed berries”. What I mean by that is one of my earlier batches tasted like blueberry jam with a hint of other berries. Another batch, with matching amounts of blueberries and raspberries, tasted like raspberry jam. The recipe I’m sharing with today isn’t dominated by any individual flavor. You’ll be able to taste “hints” of each berry used – a little blueberry, a little raspberry and a little blackberry. If you don’t have blackberries, you can substitute strawberries with the same mixed berry jam result. Both versions are delicious!