Blueberry-Blackberry Jam

Prepare Jars: Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. (Prep time: 15 minutes)

Toast Almonds: Toast the slivered almonds in a dry skillet over medium heat until lightly golden and fragrant. Watch carefully to prevent burning. Set aside to cool. (Cook time: 3-5 minutes)

Combine and Boil: In a large, heavy-bottomed pot, combine the crushed blueberries, blackberries, and fruit pectin. Gradually bring the mixture to a full rolling boil over medium-high heat. (Cook time: 10 minutes)

Add Sugar and Lemon: Add the sugar and lemon juice to the boiling fruit mixture, stirring constantly until the sugar is completely dissolved. Return the mixture to a full rolling boil and cook for exactly 1 minute, stirring continuously. Skim off any foam that forms on the surface using a ladle or large spoon. (Cook time: 5 minutes)

Infuse and Fold: Remove the pot from the heat. Stir in the gin and toasted almonds, distributing them evenly throughout the jam. (Cook time: 2 minutes)

Jarring: Ladle the hot jam immediately into the prepared jars, leaving 1/4 inch of headspace at the top. Run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a moist paper towel to remove any spills. Top with lids and screw on the rings tightly. (Cook time: 15 minutes)

Process: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced at least 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes. (Cook time: 25 minutes)

Cool and Store: Remove the jars from the stockpot using the jar lifter and place them on a cloth-covered or wooden surface, several inches apart. Let the jars rest undisturbed for 24 hours. After 24 hours, gently press the center of each lid with a finger to check for a proper seal; the lid should not flex up or down. Remove the rings for storage and store the sealed jars in a cool, dark place. (Cool time: 24 hours)