Recipe: Carly-Anne’s Strawberry Blueberry Jam

Last weekend Kristin, Kyle Jason & I had a family trip to the Leslieville Farmers Market.  We got lots of fresh, local produce, eggs, a baguette and a tasty gluten free peanut butter nanaimo bar.  I was pretty excited to get home and start cooking.

 

I turned this mix of fruit & vegetables into a delicious soup (veggie & meatatarian versions) and jam!

You may have seen on my Twitter feed at the beginning of August I won a Bernardin Home Canning Starter Kit from Now Magazine.  I finally picked it up at the end of August and with my trip to the farmer’s market I was finally ready to test my jamming skills.

 

The boys favourite joke this week… “Do you know the difference between jam and jelly?”

Please note that I used 2 small jars (= to 1 large mason jar) for this jam.

STRAWBERRY BLUEBERRY JAM

 

Ingredients

  • 1 qt strawberries
  • 1 qt blueberries
  • 1/4 bag of pectin
  • 1/2 cup white sugar

Directions

  1. Cut stems off strawberries and mash them with a potato masher
  2. Make sure all stems are removed and mash blueberries
  3. Add berry mix to stainless steel pot
  4. Stir in sugar & pectin and bring to a boil.
  5. Cook on high heat for 10 minutes
  6. Follow directions for home canning starter kit
    1. Wash & clean jars
    2. Submerge glass jar in Canner (or large pot)
    3. Boil for 10 minutes
    4. Heat lid in hot water for 2 minutes – NOT BOILING
    5. Empty water out of glass jar
  7. Add jam to glass jar = about 1/4″ from top of jar
  8. Put on lid
  9. Submerge in Canner (or large pot)
    1. Repeat per jar
  10. Boil on high for 10 minutes
  11. Remove from water and cool for 24 hours – keep jar steady, do not shake
  12. With the leftover jam mixture I made Sundaes for Jason and I.  SOOO GOOD

I love making jam and it is so good on toast, pancakes, crackers or ice cream.  I’ve got some grapes leftover and am going to make some grape jelly this week!