Pick Your Berry Jam

1. Put 2 or 3 plates in the freezer to use later for checking gelling of jam.
2. All berries can be cooked whole, except strawberries which should be cored and quartered.

COOK THE JAM:

1. Combine ingredients in large (minimum 8 qt for most berries, 10 qt for strawberries), heavy bottom pot. A wide, shallow pan works best, if available. Heat on medium heat until sugar dissolves; then increase heat to medium-high. Bring mixture to a boil. After sugar is dissolved and berries have softened, use potato masher to press berries just enough to release some of their juices and partially break up the berries (not necessary for raspberries), keeping the texture chunky. Continue to boil mixture, stirring frequently to prevent scorching on bottom of pan. Mixture will foam up and expand, and then shrink back as it cooks. Use metal spoon with thin edge to skim foam from surface and discard.
2. CHECK THE GELLING. Continue boiling until mixture visibly thickens in to a slow bubbling lava type consistency (approx. 215 degrees on a candy thermometer). Test by putting a spoonful on a chilled plate and return it to freezer for 2 minutes. (Remove jam pot from heat while waiting for gel test.) Check to see if it has gelled by tilting the plate. If the jam runs, it needs to cook longer; if it stays put or runs very slowly, it's ready. If not, continue cooking, testing again with a chilled plate every 5 minutes until it has gelled.
3. REFRIGERATE, FREEZE, OR CAN: Once the jam has gelled, pour it into jars or plastic containers to keep it in the refrigerator for 2 months or freezer it for up to 6 months. Use water process canning if you want to safely store the jam in jars at room temperature for a year.
4. FOR WATER PROCESS CANNING: Add hot jam to hot jars leaving 1/4" of headspace, and water process in water canner 15 minutes. Turn off heat, and leave jars in hot water for 5 minutes. Remove from canner and let rest undisturbed for 12 hours. Store jars in dark, cool place for up to 1 year.

For canning safety:

1. --Follow jar preparation and processing recommended by the USDA; see canning safety guidelines at http://www.freshpreserving.com
2. For general canning tips, go to www.theyummylife.com/canning_tips
3. *ADD SPICES, HERBS, & FLAVORS (optional), if you like. Here are some possible additions; simply stir these in and cook them along with the fruit, sugar, and lemon mixture. Taste before adding the mixture to jars to make sure you have a desirable balance of flavors; make adjustments as necessary.
4. --Balsamic Berry Jam -- add 3 tablespoons aged balsamic vinegar
5. --Pepper Berry jam -- add 1 to 3 minced jalapeno or habanero peppers, with or without seeds depending on how much heat you want (this makes a great appetizer spooned over cream cheese and served with crackers)
6. --Vanilla Bean Berry Jam -- split open one vanilla bean and add it to the mixture as it boils; remove bean before adding jam to jars
7. --Thyme Berry Jam -- add 10 sprigs of fresh thyme to mixture as it boils; remove stems before adding jam to jars
8. --Ginger Berry Jam -- add 2 to 4 tablespoons minced fresh ginger
9. --Cinnamon Berry Jam -- add 1 to 2 teaspoons ground cinnamon
10. RECIPE SHOULD NOT BE DOUBLED. Making a bigger volume in a single batch means a much longer cooking time and the possibility that it won't gel properly.