Triple Berry Jam

This is always the favorite out of all my jams and jellies that I make

Cuisine: American

Main Ingredient: Berries

Category: Marinades and Sauce

Difficulty: 1/10

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recipe by Admin
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Triple Berry Jam

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2 cupsStrawberries; mashed, 1 quart whole)
1 cupBlueberries; mashed, 1 quart
1 cupBlackberries; crushed, 2 pints
7 cupsSugar
3 ouncePectin liquid; Certo


1Wash 8 half-pint or 4 pint jars. Keep hot until needed. Prepare lids.
2 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.
3 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.
4 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.
5 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).
  • Triple Berry Jam

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