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

Tri-Berry Jam

Canning Altitude Jam-Jelly
Tri-Berry Jam
Prep Time
20 min
Cook Time
10 min
Yield
about 6 pints
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
- 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.
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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