INGREDIENTS:
3 cups strawberries, crushed
1 1/2 cups raspberries, crushed
1 1/2 cups blackberries, crushed
4 1/2 cups sugar. divided
1 box Low Sugar Sure Jell
Sterilized jars, lids, and rings
METHOD:
Wash and dry berries. Cut the tops off of the strawberries. Use a large Pyrex measuring cup to measure the crushed berries. Place in a large saucepan.
In a small bowl, whisk to combine 1/4 cup of the sugar with the box of low-sugar Sure Jell pectin.
Add the pectin and sugar mixture to the berries in the pan and stir gently to combine. Turn the heat on high and stir constantly until the berries reach a full boil that can’t be stirred down.
Once the berries reach a full boil, stir in the remaining sugar. Bring it back to a full boil while stirring. Continue stirring and boil for 1 minute. Remove from heat and skim off any foam.
Ladle jam into prepared jelly jars. Leave 1/4 inch head space. Wipe the jar rims and cover them with a new canning lid and secure the ring.
Place the jars in a rack and lower them into hot water in the canner. Add more hot water, if needed, to bring the water to cover the jars by 1 to 2 inches. Cover and bring the water bath canner to a full boil for 10 minutes. Then remove the lid and turn off the heat. After 5 minutes, carefully remove the rack from the water and place the jars on a towel to cool.
Do not disturb the jars for 24 hours. Check for seals. Then, wash, label, and store.
