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With my recent review of Sherri Brooks Vinton’s Cookbook Put ‘em Up!, it got me thinking of my own jam recipes. My Mixed Berry Jam is good on anything! I love the taste of the three different berries and the deep red color! I just went blueberry and raspberry picking a few days ago so this was the perfect time to can my favorite jam. Give this recipe a try. You’ll love it!
Mixed Berry Jam
From: Taste of Home
Ingredients
2 cups blueberries
2 cups raspberries
1 cup strawberries, diced
1 box (1.75 oz.) pectin
6 cups sugar
Directions
*Heat your empty jars in boiling water while you prepare the jam. When you process the jam, you should have 2 inches of water above the jars.
1. Rinse the berries under cold water and place them between paper towels to dry.
2. Place the berries in a large sauce pot. Crush the berries with a potato masher.
3. Stir in the pectin. Bring to a full rolling boil over medium-high heat and stir constantly.
4. Stir in the sugar. Bring to a full rolling boil for 1 minute, stirring constantly. Remove from the heat.
5. Skim off any foam.
6. Pour into hot jars leaving 1/4 inch head space.
7. Clean the glass rim well with a clean wet cloth. Top with canning disk and screw on the ring. (Do not tighten it tightly.)
8. Place the jars in boiling water for 10 minutes with lid on. Turn off the heat. Remove the lid and keep the jars in the hot water for 5 minutes.
9. Remove the jars from the water, being careful not to tip the jars. Place the jars on a cooling rack. Do not touch the jars for 24 hours.
10. Unscrew the rings on the jars and check the seals carefully. If sealed properly, the jam will be good for one year.
*This recipe makes about 5 half pints.
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Mmmmm that looks yummy! I can't wait to grow enough to start canning for real!
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Okay, YUM!! I saw this and meant to come over here and link up…I will do it later today, promise! And thanks so much for sharing with Two for Tuesdays…this is perfect =)
I love all jam recipes and this one is no exception. Your jam looks delicious!
Oh to have three different kinds of fresh berries! Who could resist such a perfect little jar of heaven. Thank you for stopping by the blog hop at Two for Tuesday. We love home canners!
I would love to give your 3 berry jam a try. I love to can!!! I am going to give the tomatillo salsa a try I have so many in the garden. TY for letting me link up I always love too.
I love your jam. Anything berry is our favorite. I had a banner year in my raspberry patch and I think I just might have to make another couple of jars to water bath can.
Hi Jane and welcome to the two for tuesday recipe blog hop! I came over here to welcome you and realized I had a recipe for YOUR link up! I adore making sauerkraut. My version is lactofermented and so you HAVE to store it in the fridge eventually unless you process it which will kill off the good bacteria. I do can tomato sauce, fruits and jelly as well, but dont have a post about it! Thanks for allowing me to share with your readers. I grabbed your RSS feed so I can get to know you better through your posts! :) alex@amoderatelife
That looks amazing and the colour is fabulous! Could just eat some on toast :-))
I made some of this most wonderful jam this weekend - ok, 18 jars and my 4 year old is in LOVE. He has had to have 2 pb&j sandwiches each day. I actually had to go and get more bread today. My favorite receipe by far and super easy. Thank you for sharing!!
I’m so glad you like it, Janine! Thanks for letting me know! :)
Thanks so much for posting this recipe!!! I found it through a search for mixed berry jam. I used 2 C Blackberries, 2 C White Raspberries & 1 C Red Raspberries. OMG~~it came out so delicious!! I had bought the fresh berries in the Summer at a local Farmer’s Market & stashed them in the freezer until I had time to make jam.
Pam,
I’m so glad you enjoyed it! :)