Thursday, September 1, 2011
As summer draws to close I am left thinking about all of the things that I haven't yet checked off of my summer to-do list. There was not nearly enough barbecuing on friend's rooftops, I haven't made it to Governor's Island or watched an outdoor movie and I still have that bag of tart cherries in the freezer, just waiting to be made into pie. Usually, this would send me into a bit of a panic, but instead of feeling like I am fighting the clock, I am just going to enjoy these last few weeks of summer. My best pal from Seattle is in town and we are going to take advantage of these last warm days and nights together walking around and eating ice cream and I am going to do my best to preserve all of my favorite summer flavors before the pumpkins roll in.
Summer's End Jam
yield, 4-6 half pints of finished jam
2 1/2 lbs (40oz) mixed berries (I used 24oz blueberries, 8oz blackberries, and 8oz raspberries)
1 1/4 lbs (20oz) sugar
juice of 2 large lemons
4-6 sterilized half pint canning jars and lids
1. In a large bowl, use a potato masher to mash the berries to a pulp, leaving a few larger pieces for texture. Add the pulp to a canning pot, along with the sugar.
2. Bring the mixture to a boil over medium high heat, stirring occasionally. As the jam comes to a boil, skim the foam that rises to the top of the pot and discard.
3. Boil the jam over medium high heat, stirring often and being careful not to let the bottom scorch until set, 25-30min, remove from the heat and stir in the lemon juice. I generally use the wrinkle test to check for doneness with this type of jam, but if you like numbers you can cook it to 220ºF.
4. Pour the jam into sterilized jars, then process in a boiling water bath for 10min.