The Summer Jam Recipe

Inspired by Jarocho

Time45m

Serves8

Make The Summer Jam Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Wash the Berries
Thoroughly wash all the berries under cold running water. Gently pat them dry with a clean kitchen towel or paper towels.
2
Prepare the Fruit
Remove any stems or leaves from the strawberries. Slice the strawberries into halves or quarters, depending on their size, and combine them with the blueberries, raspberries, and blackberries in a large mixing bowl.

3
Combine Ingredients
In a large pot, combine the prepared mixed berries, granulated sugar, honey, and lemon juice. Stir gently to mix everything together.
4
Cook the Jam Mixture
Place the pot over medium heat and bring the mixture to a boil. Stir constantly to prevent it from sticking to the bottom of the pot. Once boiling, continue to cook for about 10-15 minutes until the berries break down and the mixture thickens.
5
Add Pectin
After the mixture has thickened, add the fruit pectin according to the package directions. Stir well to combine and continue boiling for an additional 1-2 minutes.

6
Prepare Jars
While the jam is cooking, prepare your canning jars by sterilizing them in boiling water for about 10 minutes. Remove them from the water and let them cool slightly.
7
Fill the Jars
Carefully ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
8
Seal the Jars
Place the lids on the jars and screw on the metal bands until they are fingertip-tight. Process the jars in a boiling water bath for 5-10 minutes to ensure they seal properly.
9
Cool and Store
Remove the jars from the water bath and let them cool completely on a clean kitchen towel. Check the seals after 24 hours; if the center of the lid pops back when pressed, the jar has not sealed correctly. Store sealed jars in a cool, dark place.