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| Triple Berry Jam
3 pints of ripe strawberries
1 1/2 pints of ripe red raspberries
1 pint of ripe blackberries
7 cups of sugar
1 package of powdered fruit pectin, (1.75 oz), such as SureJell
1/2 teaspoon of 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 feet.
This recipe yields 8 half-pint jars.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
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