Email to Cat      

Three-Berry Oven Preserves

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 2 heaping cups raspberries
  
• 2 heaping cups Marionberries
  
• 2 cups blueberries
  
• 2-1/4 cups turbinado sugar
  
• 2 cups granulated sugar
  
• 1/3 cup fresh lemon juice
  






Instructions



1. In a large bowl, combine the freshly rinsed and drained raspberries, Marionberries and blueberries. Add the turbinado sugar, granulated sugar and lemon juice. With very large spoons or rubber spatula, gently toss the berries with the sugar to evenly distribute the sugar. Before the juices begin to run, divide the berry/sugar mixture between two 9- x 13-inch glass baking dishes.
   
   
2. Bake in preheated 450� F oven for 15 minutes, stirring halfway through when the mixture begins to bubble and foam around the edges. Reduce the temperature to 350� F, stir the fruit again, and continue baking for 20 minutes. Remove the baking dishes from the oven and let stand until they have cooled slightly and the fruit has stopped bubbling. Carefully scrape both dishes of jam into a bowl. Once in the bowl, it is easier to ladle into individual containers for storage in the refrigerator or freezer.
   
   
3. For long-term storage at room temperature: Have 5 half-pint canning jars washed and ready for filling when the jam is through baking. After the jam has been poured into a bowl, but while it is still hot, ladle into one clean and hot canning jar at a time, leaving 1/4-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (1,000 to 3,000 feet, process for 15 minutes; 3,000 to 6,000 feet, for 20 minutes; above 6,000 feet, for 25 minutes).
   
   Makes about 5 cups.