Name: Mixed-Berry Jam
Yield: Makes three to four 1/2-pint jars
Ingredients: 6 5-to 6-ounce containers raspberries and blackberries (3 containers each); 2 cups sugar; 2 tablespoons lemon juice

Mixed-Berry JamMolly Wizenberg

Sealed jars may be stored in a cool, dry, dark place for up to one year. Unsealed jars must be refrigerated and jam must be used within a few weeks. For an even quicker jam, skip the canning instructions, ladle hot jam into clean jars, and store the jam in the refrigerator for up to two weeks.

Test-kitchen tip:

For peach or apricot jam, use 2 pounds fruit, 2 cups sugar, and 2 tablespoons lemon juice. Rinse, dry, and rub any fuzz off peaches, if using. Halve, pit, and cut fruit into 3/4-inch pieces. Place in bowl and toss with sugar and lemon juice, then follow directions above.

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