 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 96 |
|
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch Ingredients:
4 cups fresh or frozen blueberries |
2-1/2 cups fresh or frozen red raspberries |
2-1/2 cups fresh or frozen strawberries |
1/4 cup lemon juice |
2 packages (1-3/4 ounces each) powdered fruit pectin |
11 cups sugar |
Directions:
1. Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
2. Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 6 pints.
|
|