Mixed Berry Jamno Pectin Recipes

Steps:

• Stir together the sugar, pectin and salt in a small bowl until combined. Mash the berries in a separate large bowl with a fork or potato masher until evenly and finely crushed; stir in the lemon juice.
• Add the sugar mixture to the berry mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Ladle into a glass mason jar or other freezer-safe container and set aside at room temperature for 30 minutes to set. Cover and store in the freezer for up to 1 year.

Steps:

• Steralize and dry a glass jar with a lid(approx 350gms capacity).
• Wash and blend berries into. A smooth liquid using a blender.
• Keep sugar and fresh lemon juice ready for use before you start.
• Seive the liquid into a thick bottom cooking pot or pan to get rid of seeds if.
• Keep on medium flame to start the cooking process.Stir in the sugar and lemon juice into the liquid and mix well. Keep stirring occasionally.
• Check for sweetness and adjust accordingly. A frothy layer while cooking the jam is common and can be ignored.
• Check with a steel or wooden spoon if the jam is thick enough. Incase if runny, you need to cook further.
• Transfer the hot jam into the glass jar and close the lid tightly and allow it to rest in a cool and dry place till it's set.
• Ideally 350gms of jam can be easily obtained from a mix of berries amounting to 500 gms within 25 minutes.
• This jam can stay good for 6 months and can be stored out in a cool place, however storing it in a refrigerator is an option too.