Triple Berry Jam

Triple Berry Jam

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Penny Hall


A favorite Jam with my favorite fruits.


★★★★★ 1 vote

6-8 jars
25 Min
50 Min


  • ·
    1 quart strawberries
  • ·
    1 quart red raspberries
  • ·
    1 pint blackberries
  • ·
    7 cups sugar
  • ·
    1/2 tsp butter or margarine, if desired (added to reduce foaming)
  • ·
    one 3-ounce pouch certo liquid fruit pectin

How to Make Triple Berry Jam


  1. Wash 8 half-pint or 4 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

    Discard stems and crush enough strawberries to measure 2 cups of crushed berries. Crush enough raspberries to measure 1 cup. Crush enough blackberries to measure 1 cup.

    Add the prepared fruit to a 6- or 8-quart saucepan. Stir in the sugar and butter or margarine. Stirring constantly, bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat.

    Stir in pectin quickly. Return the mixture to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.

    Ladle the jam into one jar at a time, leaving 1/4-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

Printable Recipe Card

About Triple Berry Jam

Course/Dish: Jams & Jellies
Other Tags: Quick & Easy Healthy
Hashtag: #jams

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