Berry Jam

Berry Jam

Ingredients:
2 envelopes unflavored gelatine
1 cup cold water
4 1/2 cups strawberries, sliced (or blueberries)
1/2 cup granulated sugar
1/4 cup lemon juice
2 to 3 tablespoons raspberry or orange liqueur (optional)

Directions:
In large saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 5 minutes.
Add strawberries, sugar and lemon juice. Bring to a boil, then simmer, stirring occasionally and
crushing berries slightly, 10 minutes.
Stir in liqueur. Spoon into jars; cool slightly before refrigerating. Chill until set, about 3 hours.
Store up to 4 weeks in refrigerator or up to 1 year in freezer.
Makes 4 cups jam.
Berry Jam 19
Berry Juices
Use fresh, juicy berries such as blackberries, boysenberries, loganberries and raspberries.
Place berries in a large pot. Crush; and heat until berries are soft and render their juice. Strain
through jelly bag or a colander lined with four layers of cheesecloth into a large bowl. For a greater
yield of juice, twist ends of bag or cheesecloth until most of the juice is extracted. See Note. Measure
and return juice to large pot; add 1 to 2 cups sugar to each gallon of juice (or to taste). Reheat to
dissolve sugar.
Pour quickly into clean, hot jars, leaving 1/2−inch headspace; seal. Process pints or quarts in boiling
water bath for 15 minutes.
NOTE: If you want a clearer juice, before adding sugar let juice stand for 24 hours in refrigerator.
Carefully ladle juice into pot without disturbing the sediment; add sugar, then proceed with recipe.
Berry Juices 20
Blackberry Jam