Berry Jam

Method

1. If using strawberries, hull and quarter them. Larger berries can be roughly mashed. Smaller berries (blueberries, raspberries) can go in whole.
2. Combine the berries, sugar, and lemon juice in a large, heavy-bottomed pot. Stir to combine. Let sit for 15 minutes — the sugar draws out the juice.
3. Place the pot over medium heat. Stir frequently as the sugar dissolves and the mixture comes to a boil.
4. Once boiling, increase heat to medium-high. Stir regularly to prevent scorching. The jam will foam — this is normal. Skim it off if you want crystal-clear jam, or stir it back in.
5. Cook for 20 to 30 minutes, watching the temperature. Jam sets at 104°C (220°F) at sea level. The mixture will darken, thicken, and the bubbles will change from rapid and frothy to slow and glossy.
6. **The plate test**: Put a small plate in the freezer when you start. When you think the jam is done, drop a teaspoon onto the cold plate, wait 30 seconds, then push it with your finger. If it wrinkles, it's set. If it runs, keep cooking.
7. Remove from heat. Stir in the salt.
8. Ladle into clean, hot jars, leaving ¼ inch headspace. Wipe rims clean. Apply lids and rings.
9. For refrigerator jam: let cool and refrigerate. For shelf-stable: process in a boiling water bath for 10 minutes.
10. *Storage:** Refrigerator jam keeps for 3 weeks. Processed jam keeps for 1 year in a cool, dark place.
11. *Seasonal note:** The best jam comes from a mix of just-ripe and slightly underripe fruit. Underripe berries have more natural pectin, which helps the jam set. Overripe berries add sweetness and flavor. It's nature's own balance, if you let it work.