Taste of Home
Tri-Berry Jam
TOTAL TIME: Prep: 20 min. Process: 10 min.
YIELD: about 6 pints.
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
Ingredients
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4 cups fresh or frozen blueberries
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2-1/2 cups fresh or frozen red raspberries
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2-1/2 cups fresh or frozen strawberries
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1/4 cup lemon juice
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2 packages (1-3/4 ounces each) powdered fruit pectin
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11 cups sugar
Directions
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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.
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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.
Nutrition Facts
2 tablespoons: 98 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 25g carbohydrate (24g sugars, 0 fiber), 0 protein.
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