Small Batch Strawberry-Blueberry Jam
To celebrate Mother’s Day, I whipped up a small batch of strawberry-blueberry jam. Since I was taking things easy, I just used produce I had on hand. We consider blueberries a staple in the house and I also had strawberries in the refrigerator. This recipe is a low sugar recipe and some may find it tart.
First wash the berries gently but thoroughly. Even home-grown produce gets rinsed. Next, finely chop the strawberries and lightly mash. You want a total of four cups mashed strawberries.
Then slice the blueberries in half. Yes this is tedious but I think it helps incorporate the two berries. You will need a total of two and ½ cups blueberries. Combine the berries in a stockpot and add two tablespoons of lemon juice.
Measure four level cups of sugar into a bowl. Then from that amount, remove ¼ cup sugar and mix with one package of Sure Jell pectin for low or no sugar recipes. Add the mixture to the berries and bring to a rapid boil. This is a boil which remains even during stirring. There will be chunks of fruit.
Once the constant boil is reached, add the remaining sugar. Return the jam to a roaring boil and cook for one minute. Remove from heat and ladle into sterilized, hot jars. Place lids and rings on jars and process them in a water bath for ten minutes. Be sure to add time to the processing if you live 1000 feet or more above sea level. Click on this website for a chart.
Econogal’s Low Sugar Small Batch Strawberry-Blueberry Jam
(Makes 6-7 cups of jam)
Stock pot, ladle, heavy-duty heat proof spoon, potato masher, paring knife, 6 or 7 jars (½ pint in size), lids and bands to fit jars and water bath canner
4 cups of chopped mashed strawberries
2 1/2 cups sliced blueberries
2 Tablespoons lemon juice
4 cups sugar
1 box Sure Jell pectin for low or no sugar recipes