I gave them a try after reading David Lebovitz’s blog and realizing that not only does he not use commercial pectin, but there is no need to go through the canning process. I buy regular glass containers, with regular twist on/off caps and wash them with hot soapy water before using them. That’s it. Jams will keep for months in the refrigerator without problem.
I have already made a few different types of jam, but hadn’t tried a classic mixed berry jam, and this one would go great with cream cheese and scones. Check out our two recipes for scones, while you’re here!