This is always the favorite out of all my jams and jellies that I make
Main Ingredient: Berries
Category: Marinades and Sauce
|2 cups||Strawberries; mashed, 1 quart whole)|
|1 cup||Blueberries; mashed, 1 quart|
|1 cup||Blackberries; crushed, 2 pints|
|3 ounce||Pectin liquid; Certo|
|1||Wash 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).|
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