I had some strawberries left from making the other jam. I decided since I have other frozen berries I needed to use up, to make a mixed berry combo this time. I added frozen raspberries, blueberries and blackberries that I picked last summer from my woods here. It turned out heavenly.
Berry Potpourri Preserves Makes 5 pt. jars
2 qts. mixed berries (strawberry, blackberry, raspberry, blueberry or whatever you have on hand) frozen can be used too
Juice of 1 lemon if you use blueberries
1/2c. of Marion berry balsamic vinegar or plain balsamic*
6 Tb. low sugar pectin
2c. organic sugar
1 tsp. cinnamon
1 tsp. vanilla
can use any mix of berries you like. My mix for this recipe was about
half strawberries (washed and hulled) to use up the flat I bought and
the rest was from blackberries, raspberries and blueberries I had frozen
in my freezer. If you use blueberries tho they are low acid so I added
the lemon juice just to be sure. I do not cut these up. Strawberries are
hulled but otherwise fruit is whole.
Put fruit in a lg. pot and
turn heat on high. Add lemon juice and balsamic vinegar and stir. Add
cinnamon and stir. Add pectin and blend well. Bring to hard boil. A
hard boil is one that cannot be stirred down. Watch carefully and keep
stirring so berries don't burn. If some berries are still very lg. after
the first boil you can break them apart with the spoon if you like.
Add sugar and stir in well.
Bring to a hard boil and let boil for 1min. Add vanilla and cook 1 min.
more. Remove from heat, fill jars and can in water bath canner for
I wash all my jars and put the lids in a pot of boiling
water. To keep jars warm while making jam, I heat my oven to 200
degrees. Jars get put on sheet pans and put in oven. You want warm jars
with hot food or the jars may break. When all is ready fill jars to
within a half in. of rim. Wipe edges well to get a good seal and top
with lids. Put in water bath canner.
Water should be boiling,
start timing from point of boil, 10 min. Shut heat off and let jars sit
in canner 5min. This helps create a good seal. Remove and let cool.
have found at a local farmers market, someone who makes fruit flavored
balsamic vinegars. I am madly in love with Marion berries since I moved
here. This vendor has a Marion berry balsamic that Ive been dying to use
somewhere. I thought it would add one more berry flavor to the mix. But
I could see a fig balsamic or any other kind you may like adding
another flavor to this too. But even a plain balsamic would be nice.