Blueberry-Blackberry jam is an inspired combination, and en excellent excuse to go berry picking in August, when blackberries and blueberries are at their richest. You'll need:
Prep Time: 24 hours, 30 minutes
Cook Time: 45 minutes
Ingredients:
- 1 1/8 pounds (500 g) blueberries
- 1 1/8 pounds (500 g) blackberries
- The juice of a lemon
- 1 2/3 pound (750 g, or about 3 1/8 cups) sugar
Preparation:
Wash the fruit, drain it, and put it in a bowl. Sprinkle the lemon juice and the sugar over it, and let it rest for 24 hours.
When it has rested, transfer it to a pot and simmer it over a gentle flame until a drop of jam on an inclined plate doesn't run. Transfer the jam into sterile jars, seal them, sterilize them, and put them in your pantry when they have cooled.
Yield: several jars of blueberry-blackberry jam.
When it has rested, transfer it to a pot and simmer it over a gentle flame until a drop of jam on an inclined plate doesn't run. Transfer the jam into sterile jars, seal them, sterilize them, and put them in your pantry when they have cooled.
Yield: several jars of blueberry-blackberry jam.
