Summer canning is such a fun activity to do. I love sourcing fresh produce to mix with the fresh herbs from my garden. For this summer canning 101, I am making a mixed berry jam.
Summer Canning 101: Mixed Berry Jam
We are well into late Summer, the garden is in full bloom and I’m looking ahead to my summer pantry and how I am going to stock it up this year. One of the things I love to celebrate here on heirloomed are the simple crafts of yesterday and keep them around for another generation.
Canning + food preservation is one of those arts, especially here in the South. Today I’m teaming up with my friends at Ball Canning for a little “Canning 101” to show you how incredibly easy and fun it is to can yourself and capture all the flavors of summer in a little jar.
If you’ve never tried canning before, not to worry. I’m walking you through all the essential tools you’ll need and a step-by-step recipe for a Mixed Berry Jam that is so delicious and I know you’ll just love (it goes perfectly on a hot Buttermilk Biscuit, too!) I was pretty intimidated before I tried canning for the first time but once I read more about it and tried it for the first time I was hooked.
- 4 cups crushed berries, such as strawberries, raspberries, blueberries + blackberries
- 4 ½ TBSP Ball ® RealFruit™ Classic Pectin
- 3 cups granulated sugar
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine berries in an 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
- Ladle hot jam into a hot jar leaving ¼ inch headspace. Remove air bubbles. Wipe jar rim.Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
It really is so fun and easy to can in your own home. If you have any questions, you can always reference the “Canning 101” section on the Ball® website, it will show you a great step-by-step. Just make sure you keep everything sanitized to minimize any chance of compromising and not properly storing your filled jars.
I like to keep my fruit rather chunky because I prefer more of the jam texture but you can always finely mash and strain your berries for more of a jelly-like texture as well. And, Ball® even has these really cute jar labels over on their site that you can download and print on labels to decorate and customize your own jars.
I’d love to know if you’ve ever canned before or if you’re giving it a try for the first time by sharing with us at #heirloomed and #jamwithball #yesyoucan. And in case you love it as much as I do, pop over here for even more recipes you can try or if you’d rather a hardcopy (like me) Ball® has a great Canning Book.
Please note, this post is sponsored by Ball® Fresh Preserving Products by Newell Brands; however, all thoughts and opinions are my own. To support our content and storytelling I love to share brands with you that I love and that are authentic to my lifestyle.
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