Small-Batch Berry Jam

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Small-Batch Berry Jam

 

2 pints berries

1 cup granulated sugar

1 teaspoon lemon juice, optional; add if berries are super-sweet and need acid

for balance

1/2 teaspoon vanilla, optional

 

Hull and clean berries. Toss with sugar, add lemon juice or vanilla if

desired, and let sit overnight in refrigerator.

In a heavy-bottomed saucepan (measuring at least 9 inches across), bring jam to

a low boil over medium-high heat. Reduce heat to medium-low and let simmer until

berry mixture is syrupy and thickened. To test for doneness, place ceramic plate

in the freezer. When you think the jam is ready put a dollop onto the chilled

plate. If the jam sets up (it isn't liquidy but runs slowly down the tilted

plate after staying in place for a half-second), it's ready to process.

Meanwhile, wash 2 half-pint jars and fill with hot water until needed. Prepare

lids as manufacturer directs.

Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar

rim with a clean, damp cloth. Attach lid. Fill and close remaining jar. Process

in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20

minutes above 6,000 feet).

Alternatively, you can freeze the jam, or refrigerate and use within 2 to 3

weeks. Makes 2 half-pint jars.

 

 

 

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