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

Tri-Berry Jam Recipe

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5 11 12
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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

2 tablespoon: 98 calories, trace fat (trace saturated fat), 0mg cholesterol, trace sodium, 25g carbohydrate (24g sugars, 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

Reviews for Tri-Berry Jam

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Jun. 3, 2016

"cool one"

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!"

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