Triple Berry Jam

Triple Berry JamI have another amazing combination jam to share with you today. Triple Berry Jam.

Out of all the jams I make this is my husband’s absolute, number one favorite. (and he doesn’t know it yet, but we just finished the final jar from last summer. He’ll find out soon enough….)

If you like berries how can you not love it? It is a perfect blend of blueberry, raspberry and strawberry, my three favorite berries. It is simply, berry heaven.

The only sad thing about it is that I have to wait until August when the blueberries are ready. I stockpile strawberries in the freezer, grab some local raspberries and go pick those blueberries. But it is definitely worth the wait!

Sorry honey, your going to have to wait 3 months before you get to enjoy it again!

Enjoy!

Triple Berry Jam
Yields 5
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Ingredients
  1. 3 cups raspberries
  2. 2 cups blueberries
  3. 1 2/3 crushed strawberries
  4. 2 tablespoons lemon juice
  5. 1 package powdered pectin
  6. 4 cups sugar
Instructions
  1. Prepare canner, jars and lids.
  2. In large pot, combine berries and lemon juice.
  3. Bring to a boil over high heat, stirring constantly.
  4. Reduce heat to medium low and boil gently for 2 minutes. Stirring occasionally.
  5. While cooking, use a masher to crush blueberries.
  6. Add in pectin and stir until dissolved.
  7. Bring to a full roiling boil, stirring constantly.
  8. Add sugar in a steady stream, stirring constantly.
  9. Return to a full boil, still stirring constantly.
  10. Boil hard for 1 minute.
  11. Remove from heat and skim off foam.
  12. Ladle in to hot sterilized jars, leaving 1/4 inch headspace.
  13. Remove air bubbles, wipe rims and affix lids.
  14. Process in boiling water bath for 10 minutes.
  15. Remove from bath and let set, undisturbed for 24 hours.
Adapted from 250 Home Preserving Favorites
Adapted from 250 Home Preserving Favorites
From the Garden Table http://fromthegardentable.com/

21 Responses

  1. You had me at the word jelly! I love peanut butter and jelly sandwiches…and I know I shouldn’t…But, adding new jelly flavors makes the sandwich even better.

  2. Oooooh this sounds so delicious. My son and I have made our own raspberry jam before though we do also have blueberries on our property and a ton of strawberries this year too! Can’t wait til they all get ripe to try this out :}

  3. WOW! This sounds amazing! We are huge on making things our selfs and this is something I think we should try next! We hate buying stuff we can make and that would be so much healthier if we make it. I think for the most part your recipe would stay the same except for the sugar. 4 cups is a lot of sugar and we are basically a sugar free house so it wouldn’t really go to well. However I think we will be trying to make out own jam soon! I think if anything, it would be fun!

  4. I bet this is amazing. I love homemade jam! I can’t grow anything so I can’t grow my own strawberries to make my own jam. I’m stopping by from the blog hop. I hope your having a great Thursday!

  5. The combination of the berries will produce great flavor! Have a wonderful Memorial Day Weekend and thanks so much for sharing with Full Plate Thursday.
    Be safe and come back soon!
    Miz Helen

      • I was wondering can you water bath in these jars? I assume you can since you show yours in them~ how does it work? Can you reuse the lids once you water bath them? I also made the strawberry rhubarb and strawberry margarita

        • Yes, they are safe for water bath canning. I checked with the company before I bought them. You just screw on the 1 piece lid and process. It’s treated just like the lid portion of the 2 piece set. No, unfortunately you can’t reuse them (just like the lids of the 2 piece sets) :)

  6. Pingback: Peanut Butter & Jelly Blondies | From the Garden Table

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