Triple Berry Jam

By MaryGladys

Ingredients

• 1 quart strawberries
• 1 quart red raspberries
• 1 pint blackberries (any type)
• 7 cups sugar
• 1/2 tsp butter or margarine, if desired (added to reduce foaming)
• 1 Pouch Certo Liquid Fruit Pectin (3 oz)

Preparation

Step 1

Wash 8 half-pint or 4 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Discard stems and crush enough strawberries to measure 2 cups of crushed berries.

Crush enough raspberries to measure 1 cup. Crush enough blackberries to measure 1 cup.

Add the prepared fruit to a 6 or 8-quart saucepan. Stir in the sugar and butter or margarine. Stirring constantly, bring the mixture to a full rolling boil ( a boil that doesn’t stop bubbling when stirred) on high heat.

Stir in pectin quickly. Return the mixture to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.

Ladle the jam into 1 jar at a time, leaving a ¼-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes (15 minutes at 1000-6000 feet: 20 minutes above 6000 feet).