Triple Berry Jam
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 128
- 2 cups strawberries mashed, 1 quart whole
- 1 cup blueberries mashed, 1 quart
- 1 cup blackberries crushed, 2 pints
- 7 cups sugar
- 3 ounce pectin liquid certo
- Carbohydrate 8.36223142853052 g
- Cholesterol 0 mg
- Fat 0.017109375 g
- Fiber 0.153203283515573 g
- Protein 0.041571875 g
- Saturated Fat 0.0008703125 g
- Serving Size 1 1 Serving (13g)
- Sodium 0.04875 mg
- Sugar 8.20902814501494 g
- Trans Fat 0.005193125 g
- Calories 33 calories
Wash 8 half-pint or 4 pint jars. Keep hot until needed. Prepare lids. 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 to 8 quart saucepan. Stir in the sugar. Stirring constantly, bring the mixture to a full rolling boil (a boil that does not 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 one jar at a time, leaving 1/4-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 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
