With my recent review of Sherri Brooks Vinton’s Cookbook Put ’em Up!, it got me thinking of my own jam recipes. My Mixed Berry Jam is good on anything! I love the taste of the three different berries and the deep red color! I just went blueberry and raspberry picking a few days ago so this was the perfect time to can my favorite jam. Give this recipe a try. You’ll love it!
Mixed Berry Jam
From: Taste of Home
2 cups blueberries
2 cups raspberries
1 cup strawberries, diced
1 box (1.75 oz.) pectin
6 cups sugar
*Heat your empty jars in boiling water while you prepare the jam. When you process the jam, you should have 2 inches of water above the jars.
1. Rinse the berries under cold water and place them between paper towels to dry.
2. Place the berries in a large sauce pot. Crush the berries with a potato masher.
3. Stir in the pectin. Bring to a full rolling boil over medium-high heat and stir constantly.
4. Stir in the sugar. Bring to a full rolling boil for 1 minute, stirring constantly. Remove from the heat.
5. Skim off any foam.
6. Pour into hot jars leaving 1/4 inch head space.
7. Clean the glass rim well with a clean wet cloth. Top with canning disk and screw on the ring. (Do not tighten it tightly.)
8. Place the jars in boiling water for 10 minutes with lid on. Turn off the heat. Remove the lid and keep the jars in the hot water for 5 minutes.
9. Remove the jars from the water, being careful not to tip the jars. Place the jars on a cooling rack. Do not touch the jars for 24 hours.
10. Unscrew the rings on the jars and check the seals carefully. If sealed properly, the jam will be good for one year.
*This recipe makes about 5 half pints.