Mixed Berry Jam Cake

A jam cake made with homemade mixed berry jam and our favorite cake

Course Dessert

Cuisine American

Keyword Homemade jam, jam cake, mixed berry cake

Prep Time 37 minutes

Cook Time 10 minutes

Processing Time 12 minutes

Total Time 47 minutes

Servings 12

Calories 360 kcal

4 cups crushed berries mix and match your favorites such as strawberries, blueberries, blackberries, and/or raspberries
4 ½ Tbsp Ball® RealFruit™ Classic Pectin
3 cups sugar
6 Ball® or Kerr® Half Pint 8 oz Quilted Crystal Jelly Jars with lids and bands
Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
Your favorite cake recipe

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
COMBINE 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 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, steady 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 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!