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.