A delightful homemade jam made with wild berries, perfect for spreading on toast or as a topping for desserts.
Blend half of the wild berries with half of the water and the lemon zest until smooth.
Blending in batches ensures a smoother puree and prevents overloading the blender.
Combine the berry puree, remaining berries, remaining water, lemon juice, and pectin in a large stockpot.
Stir constantly to prevent the mixture from sticking to the bottom of the pot.
Bring the mixture to a rolling boil, stirring constantly.
A rolling boil is when the mixture continues to boil even while stirring.
Add the sugar and stir until dissolved. Bring back to a rolling boil and boil for exactly 1 minute.
Use a timer to ensure you boil for exactly 1 minute to achieve the right consistency.
Stir in the butter to reduce foam, then remove from heat.
Butter helps to minimize foam, making the jam clearer and more appealing.
Pour the hot jam into sterilized jars, leaving a small gap at the top. Wipe the rims clean and seal with lids.
Ensure the jars are hot to prevent them from cracking when the hot jam is added.
Process the jars in a hot water bath for 15 minutes to seal.
This step ensures the jars are properly sealed and the jam is preserved safely.
Remove the jars and let them cool on a towel. Check the seals before storing.
Store the jars in a cool, dark place for the best shelf life.
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