End of the Berries Jam

Filed in Canning and Preserving by on March 18, 2013 0 Comments

BerriesAre you familiar with Gifford’s Ice Cream? If not, you are missing a treat.

One summer when my children were toddlers, my husband had a job where he was gone for 14 days at a time. Believe me, those days were long for me and my boys! To help speed the time, we drove down the mountain at least once a week for some creamy Gifford’s Ice Cream. The kids usually chose Smurf cones (I can’t really remember how they were made but it involved very blue ice cream), but I was partial to their Wildberry flavor. It had a little bit of everything in it, along with actual berry chunks.

I had Wildberry in mind when I made this end-of-the-berries jam that uses raspberries, blueberries, blackberries, and strawberries. If you can’t find Gifford’s Wildberry Ice Cream, the next best thing might be a scoop of good old vanilla topped with this homemade jam.


  • 3 cups halved strawberries
  • 3 cups blueberries
  • 2 cups blackberries
  • 2 cups red raspberries
  • 6 cups sugar

In a large pot, combine berries and sugar. Stir to combine.

Rub top inner lip of pot with butter to prevent boiling over.

Bring slowly to a boil, stirring often until sugar dissolves.

Cook rapidly to jellying point, stirring often to prevent sticking.

Pour into clean jars leaving 1/4 inch headspace.

Cover with 2 piece caps and process in a boiling water bath for 15 minutes.

Makes 6 – 8 half pint jars.

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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

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