I love living in New York...one big reason is we get to live through the four seasons. Now that does have its ups and downs, but I am okay with the cold winters & humid summers. I absolutely love to watch, smell and feel the seasons change.
In a few days it will officially be spring, according to the farmers' almanac, and further indication with signs of blooming flowers and trees, the chirping birds, buzzing bees, the smell in the air has changed - there is no mistaking, Spring is coming.
Which means seeds are being planted and the farmers markets will be bustling soon. For me this reawakens my desire for canning various seasonal produce. I tell you I just get this itch where all I want is to have the smell of bubbling jams on my stovetop.
So today, is the beginning of my spring and my first pot of delicious jam....
Easy & Quick Strawberry Blackberry Jam (no pectin)
16 ounces Strawberries, tops removed and halved
16 ounces Whole Blackberries
2 cups granulated sugar
zest of 1 lemon
juice of 1 lemon
1. In a heavy bottomed pot, add all the ingredients. Turn heat to medium high.
2. As the fruit juices begin to simmer, using a potato masher, gently mash and stir the berry mixture.
3. Bring to a bowl, while frequently stirring, for about 10 minutes.
4. Freezer Plate Test: To test whether the consistency is right place a plate in the freezer for a few minutes (to make it nice a cold). Then take about half a teaspoon of the jam from the pot and place on the cold plate, then place plate back in freezer for about 2 minutes. Remove plate from freezer. Drag your finger down the middle of the jam on the plate. If the jam has a jelly-like texture and and does not try to run back, it is ready to go.
5. Pour your jam into sterilized jam jars and let cool. ENJOY!