Tri-Berry Jam Recipe
Tri-Berry Jam Recipe photo by Taste of Home

Tri-Berry Jam Recipe

Publisher Photo
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut
TOTAL TIME: Prep: 20 min. Process: 10 min.
MAKES:96 servings
TOTAL TIME: Prep: 20 min. Process: 10 min.
MAKES: 96 servings

Ingredients

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

Nutritional Facts

1 serving (2 tablespoons) equals 98 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 25 g carbohydrate, trace fiber, trace protein.

Directions

  1. Combine the berries and lemon juice in a stockpot; crush fruit 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 1 minute, stirring constantly.
  2. Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 6 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Tri-Berry Jam in Country Woman July/August 1994, p31

Nutritional Facts

1 serving (2 tablespoons) equals 98 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 25 g carbohydrate, trace fiber, trace protein.

Reviews for Tri-Berry Jam

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Aug. 6, 2014

PLEASE, WHAT IS THE PROCESSING?

DO YOU MEAN PUT THE CAPPED JARS OF JAM IN BOILING WATER.? HAVE A PIECE OF WOOD IN PAN SO JARS DO NOT BREAK/

MY REVIEW
Reviewed Jun. 5, 2014

Can this recipe be cut in half???

MY REVIEW
Reviewed Jun. 5, 2014

@Sambow96 - your processing time begins once the water is boiling, so no, it's technically not necessary to put the filled jars into a hot water bath that is already boiling. I begin heating my water while making my jam. It's definitely coming to a boil by the time I'm ready to fill the jars, but I wouldn't say it's at the "constant boiling" point you need to maintain while processing when I first put the jars in. You definitely want to start heating your water before you begin to make your jam --- I don't put jars of hot jam into a pot of cool water and then bring it to a boil.

MY REVIEW
Reviewed Jun. 4, 2014

I made this jam for Christmas gift giving. I called it Very Merry Berry Jam and decorated the jars with holly fabric covers. Everyone loved the blend of berries & the color of the jam is beautiful. One guy said he ate the jam every single morning until it was gone. I got my empty jars back from a neighbor with a note inside that said "more, please!". Best compliments on Xmas gifts ever. Thank you TOH and Karen!

MY REVIEW
Reviewed Jul. 3, 2012

Great berry jam recipe - thickened up nicely.

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