Wild Berry Jam*

A couple weeks ago we had the great experience of going out and picking wild berries, or moras as mom used to call them.  Growing up I heard many stories of how my mom would go out and pick berries for hours and come home and make the best Jam.  That it was.  It was the best. 

The kids, my sister, nephew and I had a wonderful time making our own food memory, but something tells me, my mom was there with us, guiding us along the way...

I've never seen a more beautiful sky full of grace and warmth, reminiscent of her...

Not to mention, the amazing berry jam that these berries produced:

I was even told it tasted just like hers... what a lovely compliment.  I know she would be proud*

So before the summer sun fades, 

take some time to pick some berries, make some jam and most importantly...food love memories.

Until next time, 

don't forget to taste. share. spread the love~

Simply Food Love*

Wild Berry Jam

MAKES 4 PINTS

8 cups washed, hulled Wild Berries
1 1⁄2 cups sugar
Juice of 1 lemon

In a large saucepan, mix berries with sugar and lemon juice. Set aside at room temperature for 3 hours. Then, simmer berries over medium-low heat, stirring occasionally with a wooden spoon and skimming foam as it rises, until syrup is thick and berries are soft (crush berries with the back of a spoon), about 15 minutes. Remove from heat and cool for 5–10 minutes.

2. Sterilize four 1-pt. mason/ball jars by plunging jars, lids, and rims into a pot of boiling water. Drain and set aside to dry. Pour jam into jars and let stand at room temperature to set. (Store in refrigerator for up to 1 month.)

* Note, sugar in berries vary, once berries have simmered with the sugar, taste and make sure the sweetness level is to your liking*