Mixed Berry Jam

INGREDIENTS

3 Lbs Mixed Berries - I used strawbs and raspberries

1 Green Apple, Peeled & Grated

2 Cups Sugar

1 Large Lemon, Juiced

INSTRUCTIONS

Add berries to a cold pan of your choosing (I like to use enamel cast iron) and mash mash mash with a potato masher until broken up to your desired consistency (I like mine a little chunky) and juices start to secrete from berries, about 5 min.

Turn heat on medium heat, add grated apple, 2 cups sugar + lemon juice, and stir continually.

**You won't actually taste the apple. The apple is a great source of pectin which simply means it'll act as a thickener, preventing your jam from being running or loose.

**for my home cooks who are a bit extra, like myself . . .

Ideally, you want it to reach 217 F / 102 C, which can take about 10 minutes if you're stirring constantly.

For those of you who don't have a thermometer, let's do a streak test. Add a plate to the freezer to chill it. Once you feel like the jam has come together, scoop a spoonful of jam onto cold plate and pop it back in the freezer for 2 min. Remove from the freezer and run your finger down the middle of the plate. If it parts like the red sea, you're good. If liquid pools into the middle, you need to keep cooking your jam. (thanks america's test kitch for this lesson)

If you skip this step, no biggie. It's just an extra way to ensure your jam is thicc, like the love Bonne Maman's Jams and Preserves.

Skimm off the little bit of froth, discarding it. Otherwise, you'll have a thin layer of froth once it cools down.

Once your jam is set, let it cool down before jarring.

I love to make this for my momma every year. My favorite kind of love language - feeding people.