Friday, September 10, 2010

Tri-Berry Jam

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 bottled lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
11 cups sugar
Combine the berries and lemon juice in a stock pot; 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. 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.
Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.