Canning Recipes

Triple Berry Jam
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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3 pints ripe strawberries
1 1/2 pints ripe red raspberries
1 pint ripe blackberries
7 cups sugar
1 package powdered fruit pectin - (1.75 oz) -- such as SureJell
1/2 teaspoon margarine or butter

Gently rinse fruit and drain. Remove stems.

Thoroughly crush strawberries, one layer at a time. Measure 2 1/2 cups
into a six- or eight-quart saucepan. Thoroughly crush raspberries, one
layer at a time. Measure 1 1/2 cups into saucepan. Thoroughly crush
blackberries, one layer at a time. Measure one cup into saucepan.

Measure sugar into separate bowl. Stir fruit pectin into fruit in
saucepan. Add margarine (to prevent foaming). Bring mixture to full
rolling boil on high heat, stirring constantly. Quickly stir in all
sugar. Return to full rolling boil and boil exactly one minute, stirring
constantly. Remove from heat. Skim off any foam with metal spoon.

Quickly ladle into hot sterilized half-pint (8-ounce) jars, filling to
within one-eighth inch of tops. Wipe jar rims and threads. Cover with
two-piece lids, tightening bands with fingertips. Process in boiling
water bath: five minutes at elevations from sea level to 1,000 feet; 10
minutes at elevations of 1,001 to 6,000 feet; and 15 minutes above 6,000

This recipe yields 8 half-pint jars.

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