Now that spring is here, you’ll find me at the Hillsborough Farmers Market nearly every Saturday, from 8 am to 12 noon in the Home Depot plaza. I bring my homemade jams, jellies, Pecan Banana Bread, Apple Streusel Bread, Lemon Blueberry Pound cake, Red Velvet Whoopie Pies and more. You’ll find I offer different selections each week. This weekend, I’ll have a new flavor of jam. Cherry Berry Jam. It’s a wonderful combination of farm-fresh strawberries, pitted cherries and blueberries.
One of my new treasures from the market is this gorgeous handmade cutting board I bought from the woodworkers at the market. They offer handmade wooden spoons, gorgeous cutting boards, outdoor furniture and more. This one is made out of Maple and Walnut woods. One trick I’ve found during the hot summer months is to bring an empty cooler filled with ice. The cold cooler will help you bring your freshly picked strawberries, cage free eggs, salad greens and pasture-raised pork without having anything go bad.
- 3 cups strawberries
- 3 cups blueberries
- 3 cups pitted cherries
- 7 cups granulated sugar, divided
- 1 (1.75-ounce) package fruit pectin
- 2 tablespoons freshly squeezed lemon juice
- In a 8-quart saucepan, cook the strawberries, blueberries and pitted cherries over low to medium heat until soft. Lightly mash the fruit with a potato masher. Meanwhile, prepare a boiling water canner. Heat the jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
- In a large measuring cup, combine 2 cups sugar with the pectin. Add the lemon juice and sugar-pectin mixture to the berries. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently with a wooden spoon. Boil for 1 minute. Add the remaining 5 cups of sugar immediately, and bring back to a hard boil for 1 minute, stirring constantly. Turn the heat on low to medium. Skim foam if necessary.
- Ladle hot jam into the hot jars, leaving 1/2 inch head-space. Wipe the rim of the jar with a damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and allow to cool completely. I use a pair of rubber-tipped tongs to easily handle hot jars. Check the lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Store jars in a cool, dry place.