Basic Berry Jam

Title:
Basic Berry Jam

Yield:
1 Servings

Categories:
Jelly




Ingredients:





     4 qt Berries


          Sugar






 Date: Fri, 9 Feb 1996 20:37:07 -0500


 


 From: kmeade@ids2.idsonline.com (The Meades)


 


 Recipe By : Elizabeth Powell


 


 Use only freshly-picked berries and include a good percentage of under-ripe


 berries. Pick over carefully and wash, removing stems, hulls, and debris.


 Place in enameled or stainless steel pot, mash well, and bring to a boil


 over moderate heat. Cook just until berries soften.


 


 Put through food mill. If desired, this pulp may be strained through a


 finer sieve. Measure pulp into an enameled or stainless steel pot that is


 at least four times taller than level of pulp. For every cup of pulp, add
1


 cup of sugar. Bring to a boil over moderately high heat and continue to


 boil until the temperature of the jam reaches 221 degrees F on a candy


 thermometer. (The stage at which the mixture will form a jelly of the


 desired consistency if a spoonful on a small dish is placed in the freezer


 for one minute.) Keep an eye on the boiling jam and stir frequently!


 


 When jam is ready, ladle into sterilized jars, seal, and process according


 to jar manufacturer's instructions.


 


 NOTES : Berries may be blackberry, blueberry, raspberry, or strawberry


 


 MC-RECIPE@MASTERCOOK.COM


 


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