Its not always easy harvesting enough red or black raspberries for a single berry jam of either species, and while I've made blueberry jam in the past, I'm just not a big fan.
So, last year I started collecting berries (red, black, and blue) and freezing them. When I felt I had enough, I thawed the mixed berries and began making my jam. I had some leftover strawberries, so added those as well. I have a friend that does the same thing and borrowed the silly title from her. Its just SO appropriate!
For a truly successful berry jam, you must use a food mill to remove the blueberry skins. I measure my berries, boil them just until soft, cool slightly and then puree them. The screen in a standard food mill will catch most of the annoying little berry seeds, as well as the blueberry skins.
12 cups mixed berries (red raspberries, black raspberries, blue berries, strawberries)
6 cups sugar
splash lemon juice (no more than 1/4 cup)
1 pouch liquid pectin
2 tablespoons lemon thyme (optional)
Check out Jam Basics before beginning (click here).
ENJOY! BEEP, BEEP!