Tri-Berry Jam: The Best Tri-Berry Jam Recipe from Cook'n

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	Tri-Berry Jam

Serves: 192

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Yield: about 6 pints

Karen Maerkle, Baltic, Connecticut

   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 (1 3/4-ounce) packages powdered pectin
   11 cups sugar

Combine the berries and lemon juice in a large kettle; 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. Remove from the heat; skim off any foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

© Copyright Reiman Publications, 1993-1997

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