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Summer Berry Jam

By Liz Scott
Published: July 1, 2009
Basic Berry Jam

This basic berry jam recipe leaves room for your own creativity – just pick your favorite berries to create a flavor all your own.

Yield: 4-6 pints of jam.

What you Need:

  • 2 pounds summer berries (blackberries, raspberries, blueberries, huckleberries)
  • 1 pound sugar


  • 2 tablespoons liqueur (amaretto, Grand Marnier, Frangelico, brandy) Or 1-2 teaspoons powdered spices (cinnamon, nutmeg, cardamom, ginger)

Special Equipment:

  • 4–6 pint canning jars
  • 1 boiling water canner
  • Canning equipment

1. Mix the berries with the sugar in a large saucepan or stock pot over medium low heat. Use a wooden spoon to crush the berries as they heat, and bring the mixture to a boil. If you are using spices, add them now.

2. Simmer, stirring constantly, for at least 30 minutes. To test for doneness, take a small spoonful of jam from the pot and put it in the freezer for three minutes, then take it out. If the jam does not run off the spoon, it is done.

3. Take the jam off the heat. If you are using liqueur, stir it in now.

4. Ladle jam into hot sterilized jars.
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