Mixed Berry Jam Cake Recipe
A jam cake made with homemade mixed berry jam
Equipment
- Electric Water Bath Canner + Multicooker
Ingredients
- 4 cups crushed berries mix and match your favorites such as strawberries blueberries, blackberries, and/or raspberries
- 4 ½ Tbsp Classic Pectin
- 3 cups sugar
- 8 oz Half Pint 8 oz Quilted Crystal Jelly Jars with lids and bands
- Your favorite cake recipe
Instructions
- Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Cobine the berries in an 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add the entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
- Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
- Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, stady boil.
- Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
- While the jam is cooling, mix your favorite cake recipe and bake in 4 small circle pans.
- Cool cakes and once jam is done stack, spreading a layer of jam between each cake layer. Top with Jam for a cake that is sweet, fruit forward and great for summer!
Notes
Once the berries are mixed, you add the Pectin and sugar, and the recipe saysto stir consistently. We had a hard time getting the boil needed while doing this, so we stirred about every 20-30 seconds to allow the heat to work and ensure nothing started burning. It might be an electric stove issue? But something to note.