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Three-Berry Jam

 Three-Berry Jam
I sold jars of this sweet berry jam at craft fairs. It's a wonderful way to preserve summer gems. —Bernadette Colvin, Tomball, Texas
152 ServingsPrep: 15 min. Process: 10 min. + standing


  • 4 cups fresh blueberries
  • 3 cups fresh strawberries
  • 2 cups fresh raspberries
  • 1/4 cup bottled lemon juice
  • 2 packages (1-3/4 ounces each) powdered fruit pectin
  • 7 cups sugar


  • In a large saucepan, combine berries and lemon juice; crush slightly.
  • Stir in pectin. Bring to a full rolling boil over high heat,
  • stirring constantly. Stir in sugar; return to a full rolling boil.
  • Boil and stir 1 minute.
  • Remove from the heat; skim off foam. Ladle hot mixture into nine hot
  • pint jars and one hot half-pint jar, leaving 1/4-in. headspace.
  • Remove air bubbles and adjust headspace, if necessary, by adding hot
  • mixture. Wipe rims. Center lids on jars; screw on bands until
  • fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process for 10
  • minutes. Remove jars and cool.
  • Yield: 9 pints and 1 half-pint.
Nutritional Facts: 1 serving (2 tablespoons) equals 41 calories,

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Three-Berry Jam (continued)

Nutritional Facts: trace fat (trace saturated fat), 0 cholesterol, trace sodium, 11 g carbohydrate, trace fiber, trace protein.