This past August I offered to make my Daughter’s wedding cake. It was your classic white, 3 tier cake and in the middle of each layer I put homemade Fumbleberry Jam with a light whipped cream cheese frosting. It was a hit! I love making jams and butters. I always thought it was such a hard thing to do, watching shows on t.v. and all, I just didn’t think I had what it took to do it, boy was I wrong. A friend of mine had a box of peaches that she was planning on canning, her first time as well as mine and since I really wanted to learn I went over to her house and we did it together. Ever since that day I have been a canning fool! Thank you Candice.
So, don’t ever think you can’t do something, don’t ever think it’s impossible. It’s never, ever impossible. Yes you can, you can do anything you put your mind too and do it well. Trial and error are a big part of cooking and baking, but it’s also part of the fun and the rewards are oh so tasty!
1 lb. Frozen Sliced Strawberries, unsweetened
1 lb. Frozen Mixed Berries, unsweetened
2 lb. Frozen Blueberries, unsweetened
3 C. Sugar
2 1/2 Tbsp. Less Sugar Pectin
In a large, heavy bottom pot, combine all the berries, bring to a low boil over medium-hi heat. Stir constantly adding 2 cups of the sugar in as you are stirring. Mix the remaining sugar with the pectin in a bowl, set aside.
Increase the heat to high and bring to a full boil. Boil for about one minute, stirring constantly. Remove from heat, skim foam off and discard.
Reduce heat to medium-high and add remaining sugar/pectin and keep stirring constantly! Cook for another 20 – 30 minutes or until you can take a small spoon full and drop it onto a frozen plate and it holds up like Jam.
Ladle into prepared sterilized jars within 1/4 ” of the rim, process jars in a water bath for 15 minutes. Store for up to 12 months in a cool, dark place or 3 months after being opened in the fridge.