Nova Scotia Heavenly Jam
Capture the essence of the Maritimes with this luscious Nova Scotia Heavenly Jam, a delightful blend of strawberries, blueberries, and raspberries that showcases the natural sweetness of summer’s best berries. Perfectly balanced with a splash of lemon juice and set to perfection with liquid pectin, this homemade jam boasts a vibrant flavor and a pleasingly chunky texture. With just 15 minutes of prep and a quick boil, you'll have a batch of fresh, preservative-free jam ready to enjoy. Spread it on buttery scones, swirl it into yogurt, or use it as a topping for your favorite desserts—this versatile jam is a pantry essential. Follow the simple canning steps for a jam you can enjoy year-round, making it a delicious homage to Nova Scotia’s rich culinary traditions!
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Ingredients
- 2 cups Strawberries
- 1 cup Blueberries
- 1 cup Raspberries
- 3 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 packet Liquid pectin
Directions
Step 1
Start by washing the strawberries, blueberries, and raspberries thoroughly under cold water. Hull the strawberries and cut them into halves or quarters depending on their size.
Step 2
In a large pot, combine the strawberries, blueberries, and raspberries. Using a potato masher or the back of a spoon, gently mash the berries to release their juices. Leave some small chunks for texture.
Step 3
Add the granulated sugar and lemon juice to the mashed berries. Stir to combine thoroughly.
Step 4
Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking. Once boiling, reduce the heat to medium and continue stirring for 10 minutes.
Step 5
Add the liquid pectin to the boiling jam mixture. Stir well and let it cook for an additional 1-2 minutes.
Step 6
Using a spoon, skim off any foam that might form on the surface of the jam.
Step 7
Remove the pot from heat and allow the jam to cool for a few minutes. Test the consistency by placing a small dollop of jam on a chilled plate—if it sets and wrinkles when pushed with your finger, it's ready. If it remains runny, return it to the heat and cook for a few more minutes.
Step 8
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean and seal with lids.
Step 9
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Allow the jars to cool completely on a countertop. Check the seals before storing.
Step 10
Store the jam in a cool, dark place for up to a year. Once opened, refrigerate and consume within a few weeks. Serve on toast, scones, or as a topping for desserts!
Nutrition Facts
| Serving size | 1245 grams (1245.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2562 |
| Total Fat 2.80g | 4% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.60g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Total Carbohydrate 661.20g | 240% |
| Dietary Fiber 19.80g | 71% |
| Total Sugars 636.30g | |
| Protein 4.90g | 10% |
| Vitamin D 0IU | 0% |
| Calcium 75mg | 6% |
| Iron 2mg | 11% |
| Potassium 524mg | 11% |
Source of Calories