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LOCATION: Recipes >> Preserving >> Berry Jam 01

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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 saucepot.

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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