Top | Basics
(recipe, Caroline Cummins)
You can make jam with frozen berries, but I prefer making a small batch of this jam in late summer, when the berries are at their freshest. I also happen to like seeds in my jam, so I don't bother trying to strain them out.
For a more complex flavor, I sometimes use 6 pints blackberries and 2 pints strawberries and/or raspberries. I also like mixing up the sweeteners; try 3½ cups evaporated granulated sugar with ½ cup honey. If you're using fresh (preferably unsprayed/organic) lemons for the juice, cut thin, small strips of lemon rind and cook them along with the jam. They’ll candy in the jam and provide bright, citrusy, chewy bursts in the finished jam. This jam is less sweet than most, but more sweet than some, including Mark Bittman's extremely scanty-on-the-sugar version. Feel free to play around with the sugar level to find the sweet-to-tart ratio you like best.