Triple Berry Jam

1. Wash new jars (but not lids!) in the dishwasher to sterilize.
2. Let berries thaw if frozen and rinse under cold water.
3. Place berries in a food processor, pureeing until smooth (about 30 seconds to 1 minute).
4. Place berry puree into a large pot and add sugar and water.
5. Bring berries and sugar to a rolling boil that cannot be stirred down.
6. Meanwhile, bring a large pot of water to boil for the sealing process (water should cover the cans by 2 inches).
7. Once boiling, add the pectin and stir constantly.
8. Continue boiling for one minute and remove pot from heat.
7. Fill clean jars with berry mixture, leaving a 1/4 inch space from the top of the jar. Tightly screw on the lids and set aside.
8. Carefully place filled jars in the large pot of boiling water, making sure the jars do not touch one another. Boil for 10 minutes and remove from heat.
9. Let jars stand undisturbed for a few hours to set. To test the seal, press down in the center of the jar’s lid. If it moves up and down, the jar has not sealed properly (in this case, jam can be placed in the refrigerator or the sealing process can be tried again with new jars).

Note: to change the sugar content in your jam, you can purchase “no sugar pectin” at your local supermarket. With this, you can lessen the sugar, add in a sugar substitute, or even use fruit juice to sweeten the jam instead.