Have ready 6 hot, sterilized half-pint jars and their lids.
Place the berries and sugar in a large bowl. Gently stir together and let sit for 10-15 minutes.
In a large nonreactive saucepan, gently stir together the berries and lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently and removing any foam, until the jam has thickened, about 15 minutes. It will continue to thicken as it cools.
Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles. Wipe the rims clean and seal tightly with the lids.
Put the jars in a boiling-water bath for 10 minutes. Make sure the jars are covered in water. The sealed jars can be stored in a cool, dark place for up to 1 year. If a sealed has failed, store the jar in the refrigerator for up to 1 month. Makes 6 half-pint jars.
Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).
The fruit tends to bubble up while cooking. Just remove the foam with a spoon.
Since this is a low sugar, pectin free recipe, it tends to be a little runnier than traditional versions.
DO NOT increase or try to double the recipe because the jam won't "set" (jell, thicken).
You place jar lids in a pan of hot water for at several minutes to soften up the gummed surface and clean the lids.
★ Did you make this recipe? Don't forget to give it a star rating below!***Please note the nutrition information is calculated per jar. Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!