Berries are almost out of season so it’s the perfect time to make a jumbleberry jam from Claire Tansey!

Jumbleberry jam

Ingredients:

• 4 cups hulled and chopped strawberries
• 2 cups raspberries (2 170 g containers)
• 2 cups blueberries (2 170 g containers)
• 1 tbsp lemon zest
• 2 cups granulated sugar
• 2 45-g pkgs freezer jam pectin, such as Bernardin

Directions: 

Crush strawberries with raspberries and blueberries with a potato masher in a large bowl. You should have about 5 cups. Stir in zest.

Stir sugar with pectin in a medium bowl. Sprinkle over fruit. Stir until combined, then let stand for 3 min. Stir again. Ladle into 6 clean 250-mL Mason jars, leaving about 1/2-in. headspace. Wipe rims clean, then apply lids tightly. Let stand for at least 30 min. Use right away, or transfer jars to the freezer for storage. Jam keeps well, frozen, for up to 1 year. To use, simply thaw a jar. Once opened, store in the fridge.

Makes 6 cups | Per tbsp 26 calories, 1 g protein, 7 g carbs, 1 g fibre, 11 mg sodium.

Kitchen Tip: Freezer-jam pectin is different from liquid or regular pectin, and it’s crucial for this recipe. Look for it at the hardware store.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine

Photo credit: Roberto Caruso