Razzleberry Jam

It is summer and it is hot.
We introduced the puppy to the joys of playing in the hose today.
It is also canning season.  I have been experimenting with different things with mixed results.  Today, however, was a winner.

I keep buying/picking berries to make jam.  But my kiddos seem to know when I have fresh fruit. Like vultures, they swoop in for the kill.  Kiddo number 3 was caught in the act. Thus, I never have quite enough of one kind of fruit to make jam.  Today I took the remnants of the raspberries, blackberries and strawberries and combined them. 
All together I had enough to make one batch of jam.  It turned out pretty good.  The vultures have already gone through 1/2 of a pint jar, however. (It was pointed out that if I would buy chips and other forms of acceptable junk they wouldn't eat so much of my produce)

This is a basic, easy jam that doesn't take much time - less than an hour.  Really.

Razzleberry Jam

5 cups of crushed berries (I used about 1 cup of raspberries, 1/2 cup of blackberries and the rest strawberries)
7 cups of granulated cane sugar
1 box of powdered pectin

Bring a big pot of water to boil.  This is for the hot water bath.

Have enough clean jars to hold about 8 cups of jam.  Pour boiling water over the new lids (the flat disks) and let them sit in the hot water until you are ready to use them.  This softens the rubber ring so you get a good seal on the jar.

Crush the berries until you have a combined berry amount to equal 5 cups.  I used a "Pampered Chef" chopper.

Measure the sugar into a bowl.

Place the berries and pectin in a sauce pot.  I usually add a small pat (1/2 teaspoonish) of butter to this to reduce the foam that will occur when the fruit boils.  Bring this mixture to a full rolling boil.  This is a boil that doesn't stop when you stir it.  I used to call it an angry boil.

When it is in a rolling boil, add the sugar all at once.  Stir it up.  Keep stirring until it comes to a full, rolling, angry boil again.
Cook the jam, stirring constantly, for exactly 1 minute (that's what the box says - they seem very adamant about this).  Remove from heat.  Skim off any foam and feed it to your kiddos as a bread dip.  Trust me.

Ladle the jam into the prepared jars.  Wipe the jar rims and threads.  Cover with the lids and then the rings.  Screw the rings tightly. 
Place jars in the water bath using a canning mesh or a rack on the bottom of your pot.  You just don't want the jars to touch the bottom of the pot.  I have even put a dish towel in the bottom of the boiling water.  Make sure the water covers the top of the jars and boil the jars for 10 minutes.

Remove jars and place upright on a towel to cool completely.  As they cool, you should here "pops".  This is the lids sealing shut.  This is good.  If you have any jars that don't seal - you can tell by pushing on the middle of the lid, it should be down - keep those in the fridge to eat first.  The jars that seal can be kept in your pantry for a year.  I always write the year and the contents on the lids since you don't reuse lids.

Don't be afraid.  Try it.  It tastes a lot better than store-bought and is cheaper, too.

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