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 author and Home Economist, is fanatic about growing and preserving food for her family. She blogs at SeedToPantry.com, MotherEarthNews.com and HestiasKitchen.com.

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