There are many uses for Triple Berry Jam. Try it on toast, a topping for ice cream, waffles, pancakes, bagels and muffins. Use it to make thumb print cookies. Let your imagination run wild. Triple Berry Jam - Makes 8 - 9 Half Pints - Do Not Double Recipe
- 5 Cups Crushed Berries (I used Blackberries, Raspberries, and Blueberries)
- Chose any three: Blackberry, Raspberry, Blueberry, Boysenberry, Dewberry, Loganberry
- 7 Cups Sugar
- 1/2 Teaspoon Butter
- 1 Package Sure Jell Premium Fruit Pectin
Bring boiling water canner, half full with water to simmer. Wash jars and screw bands in hot soapy water. Rinse and let stand in hot water until ready to use. Drain well before filling. Put lids in saucepan on simmer until ready to use.
Crush berries one cup at a time using a potato masher for best results. If using food processor, pulse to chop. Do not puree. Jam should have bits of fruit. Measure exact amount of sugar into separate bowl.
Measure exact amount of crushed fruit into 8 quart saucepot. Stir in one box pectin into fruit in saucepot. Add 1/2 teaspoon butter to reduce foaming, if desired. Bring mixture to a full rolling boil (a boil that does not stop when stirred) on medium high heat, stirring constantly. Stir in sugar quickly. Add love. Return to full rolling boil and boil exactly one minute stirring constantly.
Ladle quickly into hot jars filling with 1/4 inch headspace. Wipe jar rims and threads with warm moist cloth. Cover with two piece lids. Screw bands tight. Place jars on elevated rack in canner. Water must cover jars by 1 to 2 inches. Cover, bring to boil. Process 15 minutes. Turn off burner and let stand in hot water for 5 minutes. Remove jars and place upright on a towel to cool completely. Let jars rest for 24 hours. Remove band for storing in a cool, dry, dark place up to one year. Refrigerate opened jam up to three weeks.