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Ingredients
- 3 pt ripe strawberries
- 1Â 1/2 pt ripe red raspberries
- 1 pt ripe blackberries
- 7 c. sugar
- 1 pkt powdered fruit pectin - (1.75 ounce) such as SureJell
- 1/2 tsp margarine or possibly butter
Directions
- Gently rinse fruit and drain. Remove stems.
- Thoroughly crush strawberries, one layer at a time. Measure 2 1/2 c. into a six- or possibly eight-qt saucepan. Thoroughly crush raspberries, one layer at a time. Measure 1 1/2 c. into saucepan. Thoroughly crush blackberries, one layer at a time. Measure one c. into saucepan.
- Measure sugar into separate bowl. Stir fruit pectin into fruit in saucepan. Add in margarine (to prevent foaming). Bring mix to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly one minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Quickly ladle into warm sterilized half-pint (8-oz) jars, filling to within one-eighth inch of tops. Wipe jar rims and threads. Cover with two-piece lids, tightening bands with fingertips. Process in boiling water bath: five min at elevations from sea level to 1,000 feet; 10 min at elevations of 1,001 to 6,000 feet; and 15 min above 6,000 feet.
- This recipe yields 8 half-pint jars.
- Yield: 8 half-pints
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