I call this an “easy” jam, because I bypass the traditional canning process. Since I started dabbling with different fruit combinations, the jams I make are never in my kitchen long enough to need sealing.
3 6-ounce containers fresh raspberries
3 6-ounce containers fresh blackberries
1 ½ cups sugar
2 tablespoons lemon juice
2 teaspoons lemon zest
Clean jars washed in hot water
Place a small saucer in the freezer for testing.
Combine with raspberries and blackberries in a large bowl. Mix in sugar, lemon juice and zest. Let stand at room temperature for 2 hours, stirring occasionally.
Heat a large saucepan over medium-high heat and bring fruit mixture to a boil. Mash berries until it becomes a thick puree. Reduce heat to medium and bring to a gentle boil. Stir frequently as jam begins to thicken. Cook for 20-25 minutes.
Remove from heat to test jam. Drop a spoonful on the chilled saucer and place in the freezer for 1 minute. Gently push the edge of the jam with your finger. If it has gelled, the surface will wrinkle slightly. Cook for 3-5 minutes longer if jam is still too runny. Repeat test.
Ladle jam into jars and let cool. Will last for 6-8 weeks in the refrigerator.