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Triple Berry Jam
posted by mrsmcmud 07-28-100 9:18 PM
Fruits of the Harvest Beyond the Basics cookbook
Triple Berry Jam - Regular version
5 cups prepared fruit (about 3 pints fully ripe strawberries, 1 1/2 pts. fully ripe red raspberries, 1 pint fully ripe blackberries
7 cups sugar
1 box SURE-JELL fruit pectin
1/2 teaspoon butter
Stem and thoroughly crush strawberries, one layer at a time. Measure 2 1/2 cups into a 6 to 8 quart saucepot.
Thoroughly crush raspberries, one layer at a time. Measure 1 1/2 cups, add to saucepot.
Thoroughly crush blackberries, one layer at a time. Measure 1 cup and to saucepot.
Measure sugar into separate bowl.
Stir pectin into fruit in saucepot. Add butter. Place over high heat; bring to a full rolling boil, stirring constantly. Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars cool, check seals. Or follow water bath method recommended by USDA.
Triple Berry Jam - Low sugar version
6 cups prepared fruit (about 3 pints fully ripe strawberries, 1 1/2 pts. fully ripe red raspberries, 1 pint fully ripe blackberries
4 1/2 cups sugar
1 box SURE-JELL LIGHT fruit pectin
1/2 teaspoon butter
Stem and thoroughly crush strawberries, one layer at a time. Measure 3 cups into a 6 to 8 quart saucepot.
Thoroughly crush raspberries, one layer at a time. Measure 1 1/2 cups, add to saucepot.
Thoroughly crush blackberries, one layer at a time. Measure 1 1/2 cups and to saucepot.
Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount with pectin in a small bowl.
Stir pectin-sugar mixture into fruit in saucepot. Add butter. Place over high heat; bring to a full rolling boil, stirring constantly. Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch. Wipe jar rims and treads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars cool, check seals. Or follow water bath method recommended by USDA.
