Enjoy the warm spices of winter year-round in this delicious spiced jam made with fresh berries. It's a cinch to throw together and is perfect for spreading on warm toasted English muffins or biscuits. Follow instructions closely to ensure your jars of jam will keep well.
Prep Time:
20 minutes
Cook Time:
30 minutes
Serves:
3 pint jars
Ingredients
2 Packages Driscoll's Raspberries, mashed
2 Packages Driscoll's Blackberries, mashed
3 Cups sugar
3 Tablespoons powdered pectin
1 1/2 Tsp. ground cinnamon
1/2 Tsp. freshly grated nutmeg
1/4 Tsp. ground cloves
1 lemon, zested and juiced
1
PREPARE a boiling water bath canner and 3 pint jars.
2
PLACE lids in a small saucepan.
3
COVER lids with water.
4
BRING water to a gentle simmer.
5
POUR berries into a non-reactive pot that holds at least five quarts.
6
COMBINE sugar, pectin, cinnamon, nutmeg, and cloves in a large bowl.
7
ADD the sugar mixture to the berries.
8
STIR until sugar begins to dissolve.
9
BRING the berry mixture to a boil over high heat.
10
REDUCE the heat to medium-high once the mixture begins to bubble.
11
COOK, stirring regularly, until berries break down and the mixture looks glossy and thick.
12
ADD lemon zest and juice after about 15 minutes.
13
COOK an additional 5 to 7 minutes, until the jam thickens on the walls of the pot and makes a sizzling sound when scraped with a spatula.
14
REMOVE the pot from heat.
15
LADLE the jam into prepared jars, leaving 1/4-inch headspace.
16
WIPE rims clean.
17
APPLY lids and rings.
18
PROCESS jars in a boiling water canner for 10 minutes.
19
COOL jars on a folded kitchen towel for at least 1 hour.
20
CHECK seals by removing rings and gently wiggling the lids—they should hold fast.
21
STORE sealed jars on a pantry shelf for up to 1 year.
22
REFRIGERATE and use unsealed jars promptly.
