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Tri-Berry Jam Recipe

Tri-Berry Jam Recipe

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. YIELD: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

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.

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

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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."

MY REVIEW
Reviewed Jul. 22, 2011

"I made this, it is very good, easy to make also."

MY REVIEW
Reviewed Apr. 3, 2011

"This was my first attempt at canning and this jam turned out fabulous! I gave a bunch of jars away and everyone asked me for more. Even my picky grandfather said it was the best he's ever had. Will be a recipe I will be making every year!"

MY REVIEW
Reviewed Jun. 5, 2010

"I bought a jam for my boys and these were the berrys involved... I seen this recipe, tried it and it was sooooo much better!!! Absolute raves from the family!!!"

MY REVIEW
Reviewed May. 14, 2010

"I have been using this recipe for almost 20 years... it is awesome... sometimes when I am short one or the other berries, to add to the other and just make sure I have equal amounts. I know the recipe says to process, but I never have. I put the jam in jars right away and they seal no problem."

MY REVIEW
Reviewed Aug. 20, 2009

"Should the water be boiling before you process the jam or do you put it in the canner and bring it to a boil?"

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