The thought of making preserves is a daunting one. The problem of canning is what comes to mind immediately. So with fear and trepidation, I tried this recipe, but with a caveat: make a small batch and skip the canning. That can wait for another day, week, year...
I jumbled blueberries, raspberries, and blackberries,
added a bit of Royal Gala apples for pectin,
(along with sugar, lemon juice and zest)
and boiled it all down for 15 minutes.
Voila! Jumbleberry Jam!
Spread on La Brea bread with a layer of Nutella-
SUPERB!
I cannot believe how simple it was to make and am so glad I tried this one out. Margot of Effort to Deliciousness chose this week's recipe. Thank you Margot! You can find the recipe on her site
here and see all the other bakers' jams
here.
