Three-Berry Jam


4 cups fresh blueberries
3 cups fresh strawberries
2 cups fresh raspberries
1/4 cup bottled lemon juice
2 packages (1.75 ounces each) powdered fruit pectin
7 cups sugar


Sterilize jars and lids for canning; keep hot. Heat water bath.

In a large saucepan, combine berries and lemon juice. Crush berries slightly to release juice. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.

Stir in sugar. Return mixture to a full rolling boil. Boil for 1 minute, stirring constantly.

Remove from the heat and skim off foam. Ladle hot mixture into nine hot pint jars and one hot half-pint jar, leaving 1/4-inch headspace. Wipe rims of jars, adjust lids and rings.

Process for 10 minutes in a boiling-water bath. Remove jars to wire racks to cool completely. Allow jars to sit undisturbed for 24 hours. Check seals before storage and refrigerate any unsealed jars. 

YIELD: 9 pints and 1 half-pint.

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