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Ingredients
- 5 c. Prepared fruit*
- 7 c. Sugar
- 1 x Fruit pectin
- 1/2 tsp Margarine or possibly butter
Directions
- *(About 3 pints fully ripe strawberries, 1-1/2 pints fully ripe red raspberries and 1 pint fully ripe blackberries) Stem and thoroughly crush strawberries, 1 layer at a time. Measure 2-1/2 c. into 6- or possibly 8-qt saucepot. Thoroughly crush raspberries, 1 layer at a time. Measure 1-1/2 c. into saucepot. Thoroughly crush blackberries, 1 layer at a time.
- Measure 1 c. into saucepot.
- Measure sugar into separate bowl. (Scrape excess sugar from c. with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add in margarine. Bring mix to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle quickly into warm sterilized jars, filling to within 1/8 inch of tops.
- Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
- Invert jars 5 min, then turn upright. After jars are cold, check seals.
- Or possibly follow water bath method recommended by USDA.
- Makes 8 c. or possibly 8 (1-c.) jars.
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