Wild Berry Jam

by0| PUBLISHED Jun 28, 2007 4:00 AM
Wild Berry Jam
See the Recipe. Christopher Hirsheimer

Wild berries make the best jams, of course, but if you can't get them, good store-bought berries will do.

Yield: makes 4 Pints


  • 8 cups washed, hulled strawberries or 12 cups washed blueberries
  • 1 <sup>1</sup>⁄<sub>2</sub> cups sugar
  • Juice of 1 lemon


  1. In a large saucepan, mix strawberries or blueberries with sugar and lemon juice. Set aside at room temperature for 3 hours. Then, simmer berries over medium-low heat, stirring occasionally with a wooden spoon and skimming foam as it rises, until syrup is thick and berries are soft (crush berries with the back of a spoon), about 15 minutes. Remove from heat and cool for 5–10 minutes.
  2. Sterilize four 1-pt. mason jars by plunging jars, lids, and rims into a pot of boiling water. Drain and set aside to dry. Pour jam into jars and let stand at room temperature to set. (Store in refrigerator for up to 1 month.)