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Tri-Berry Jam

 Tri-Berry Jam
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
96 ServingsPrep: 20 min. Process: 10 min.


  • 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


  • 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.
  • 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.
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.