2 delicious jams: strawberry and tri-berry

These berry-based jams are easy to make at home and delightfully refreshing. Select the ripest berries for the greatest sweetness, make, then enjoy their delicious flavours!

Makes about two litres (eight half-pints)

• 2 L (2 qt) fully ripe strawberries
• 50 ml (1/4 c) lemon juice
• 1.6 kg (7 c) sugar
• 90 ml (3 oz) liquid fruit pectin

Cooking instructions

1. Wash and hull the strawberries, and place them in a medium bowl. Using a potato masher, crush the berries. You should have four cups of crushed berries.
2. In a heavy six or nine-litre (six or nine-quart), non-reactive saucepan or Dutch oven, combine the crushed berries, lemon juice, and sugar. Over high heat, bring the mixture to a boil, stirring constantly; boil, stirring, for one minute.
3. Add the liquid pectin; boil and stir for one minute longer. Remove the saucepan from the heat. Using a slotted spoon, skim off and discard any foam that rises to the surface.
4. Spoon the hot jam into eight wide-mouthed, warm, sterilized 250-millilitre (1/2-pint) jars, leaving a six millimetre (1/4-inch) space between the top of the jam and the rim of the jar.
5. Wipe the rims, cover, and process for 10 minutes in boiling water. Dry, label, and date. Store the jars of jam in a cool, dark place; the jam will be ready to eat in two weeks. Once a jar has been opened, store the jam in the refrigerator.

Makes about three litres (six pint jars)

• 1 kg (4 c) fresh or frozen blueberries
• 600 g (2 1/2 c) fresh or frozen red raspberries
• 600 g (2 1/2 c) fresh or frozen strawberries
• 50 g (1/4 c) lemon juice
• 250-g (1 3/4-oz) packages powdered fruit pectin
• 2.6 L (11 c) sugar

Cooking instructions

1. In a large, nonreactive saucepan or Dutch oven, combine the blueberries, raspberries, strawberries and lemon juice; using the back of a wooden spoon, slightly crush the fruit. Stir in the pectin. Over high heat, bring the mixture to a boil, stirring constantly.
2. Add the sugar and return the mixture to a boil; boil for one minute, stirring constantly. Remove the saucepan from the heat; skim off and discard any foam that rises to the surface.
3. Spoon the hot jam into six wide-mouthed, warm, sterilized 500-millilitre (one pint) jars, leaving a six millimetre (1/4-inch) space between the top of the jam and the rim of the jar. Wipe the rims, cover, and process for 15 minutes in boiling water.
4. Dry, label, and date. Store the jars of jam in a cool, dark place. Once a jar has been opened, store the jam in the refrigerator.

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