Triple Berry Jam Recipe

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Servings: 1



  1. Wash 8 half-pint or possibly 4 pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
  2. Throw away stems and crush sufficient strawberries to measure 2 c. of crushed berries.
  3. Crush sufficient raspberries to measure 1 c.. Crush sufficient blackberries to measure 1 c..
  4. Add in the prepared fruit to a 6- or possibly 8-qt saucepan. Stir in the sugar and butter or possibly margarine. Stirring constantly, bring the mix to a full rolling boil (a boil which doesn't stop bubbling when stirred) on high heat.
  5. Stir in pectin quickly. Return the mix to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
  6. Ladle the jam into 1 jar at a time, leaving a 1/4-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 min (15 min at 1000-6000 feet: 20 min above 6000 feet).
  7. This recipe yields 8 half-pint jars.
  8. Yield: 8 half-pints


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