Triple Berry Jam

Have your jars sterilized and waiting for you in a large canning pot, sitting in simmering water. Make sure that the water covers them by an inch or two. Have you lids waiting in a seperate warm water bath.

Crush berries one layer at a time with a potato masher, and put into a 5 to 6 qt. saucepan. Dump in the lemon juice. Measure the sugar in a separate bowl and set aside.

Stir the pectin into the fruit and bring to a full boil. Quickly stir in the sugar all at once and return to a full boil. Boil for 1 minute.

Take off the heat, and skim off the foam with a metal spoon. Ladle quickly into hot sterile jar, leaving 1/8″ head space. Clean rims and threads, put a lid on it (har de har har), fasten rings, and hand-tighten them. Immediately return each jar to the hot water bath as you fill it.

Once your water bath is full (do not stack jars), pump up the heat. Once it is at a full boil, let it boil for 10 minutes, turn off the heat, and let it rest in the hot water for an additional 5 minutes. Remove and place in a draft-free area to set. If they do not seal, follow normal canning procedures with the defective jars, i.e. try to re-lid, and repeat the water bath OR, if it’s just a jar or two, be a piggo and stick it in your fridge once it’s cool, just making sure to use it within a week or so.

This recipe has been successful for me with a wide variety of berries. Another great combo: raspberry, blueberry, and strawberry, or, when I can get them, I will use lingonberries as a base. ANY combination is incredible, and limited only by the varieties of berries accessible to you. Please, enjoy. I sure as sugar do!