1 quart strawberries
1 quart red raspberries
1 pint blackberries (any type)
7 cups sugar
1/2 teaspoon butter or margarine
= (added to reduce foaming)
1 pouch Certo liquid fruit pectin - (3 oz)
Directions: one line for each direction. When saved the lines will be numbered.
Wash 8 half-pint or 4 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
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.
Add the prepared fruit to a 6- or 8-quart saucepan. Stir in the sugar and butter or margarine. Stirring constantly, bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat.
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.
Ladle the jam into 1 jar at a time, leaving a 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 1000-6000 feet: 20 minutes above 6000 feet).
This recipe yields 8 half-pint jars.
Rating: ()
Added On: March 4, 2008
* Oregon Raspberry and Blackberry Commission at http://www.oregon-berries.com
