You can experiment with the ratio of berries in this recipe and, if you like, substitute 2 cups hulled and halved strawberries for 2 cups of the raspberries. The blackberries and blueberries give the jam lots of body as well as an intense berry flavor. Delicious spread on toast, this jam makes a wonderful addition to a yogurt parfait.
Prep Time
10 minutes
Cook Time
35 minutes
Servings
48
Ingredients
4 cups raspberries
4 cups blackberries
4 cups blueberries
3 cups sugar
3/4 cup fresh lemon juice
Directions
Have ready 6 hot, sterilized half-pint jars and their lids.
In a large nonreactive saucepan, gently stir together the berries, sugar and lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, until the jam has thickened, about 15 minutes. It will continue to thicken as it cools.
Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a sealed has failed, store the jar in the refrigerator for up to 1 month. Makes 6 half-pint jars.
Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010)
Rated 5 out of
5 by
Thrashum from
Amazing jam!I tried the triple berry jam and loved it!! I added the juice of half and orange and the zest of the half of orange at the end of cooking. I also used my emersion blender at the end of cooking to break up the berries a little. The consistency was slightly loose. I liked not having to use pectin. This was SO good. I used it over homemade biscuits but also would be good over pancakes or ice cream. I will definitely make this again. Next time I think I will cook the raspberries with a little sugar and then strain the seeds. Awesome recipe. I yielded 8 jars.
Date published: 2017-06-20
Rated 5 out of
5 by
DebbieSz from
Delicious!I tried this recipe last year for my first attempt at homemade jam. I think I probably needed to cook the fruit mixture longer to thicken than I did. However, we canned and enjoyed it not only as jam but as a delicious sauce over ice cream for the holidays!
