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Print this Recipe    Triple Berry Jam

4 cups prepared fruit (about 1 quart fully ripe strawberries,
1 pint fully ripe red raspberries and 1 pint fully ripe blackberries)
7 cups sugar
1/2 tsp. margarine or butter
1 pouch fruit pectin

Boil jars on rack in large pot filled with
water for 10 minutes. Place flat lids in sauce-
pan with water. Bring to boil. Remove from heat.
Let jars and lids stand in hot water until ready
to fill. Drain well before filling.
Stem and thoroughly crush strawberries, 1 lay-
er at a time. Measure 2 cups into a 6- or 8-quart
saucepot. Thoroughly crush raspberries, 1 layer at
a time. Measure 1 cup of raspberries onto straw-
berries in saucepot. Thoroughly crush blackberries,
1 layer at a time. Measure 1 cup into berries in
Measure sugar into separate bowl. (scrape
excess sugar from cup with spatula to level for
exact measure.) Stir sugar into fruit in saucepot.
Add margarine. Bring to full rolling boil on high
heat, stirring constantly. Quickly stir in fruit
pectin. Return to full rolling boil and boil exactly
1 minute, stirring constantly. Remove from heat.
Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to
within 1/8 inch of tops. Wipe jar rims and threads.
Cover with two-piece lids. Screw bands tightly.
*Invert jars 5 minutes, then turn upright. After
jars are cool, check seals.
*Or follow water bath method recommended by USDA.
Makes 8 cups or 8 (1-cup) jars.


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