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December 26, 2011

Triple Berry Jam

What do you do when you have some yummy berries, but not enough to make a full batch of jam?

Strawberries, raspberries and blackberries in a complex and delicious triple-berry jam.

I combined what was left of the blackberries we'd picked with raspberries and strawberries and made this Triple Berry Jam. It's so delicious that I've rationed it carefully. I have the last jar in the refrigerator now; I've come to the end of this special treat.

How to make triple berry jam.

The recipe inside the box of pectin reads:
"Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/2 cups prepared strawberries into 6- or 8-quart saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared raspberries into saucepot with strawberries. Crush blackberries thoroughly, one layer at a time. Measure exactly 1 cup prepared blackberries into saucepot with other fruit; mix well."

Since some folks don't care for blackberry seeds, I used blackberry juice instead of  whole berries. I also used frozen strawberries and raspberries instead of fresh fruit. You do what you have to do, right? I miss the raspberries that grew in our backyard in Michigan, but am thankful for the prolific wild blackberries that grow here in Oklahoma.

First I ran the half-pint jars through the dishwasher to sterilize them.

How to make and can Triple Berry Jam.

I measured the berries into my kettle, and mashed them with my mother's potato masher.

Strawberries, raspberries, blackberries, sugar and pectin make a lovely summery jam.

Add the berries to the large saucepan.

Then I mixed the box of pectin into the fruit.

I assembled all the items I'd need - the jar lifter, the rings and lids, the canning funnel - and measured the sugar into a bowl. I don't use as much sugar as the recipes usually call for; I know the pectin directions say that you must use that much so it will gel correctly, but actually I like my jam more soft-set anyway. And I just can't make myself use more sugar than fruit in jelly or jam.

I put the lids in a pot of hot water, and washed and dried the rings. I also put the water in the canning pot (my stockpot) and brought it to a simmer on another burner.

Keep the lids in a pan of warm water while you make the jam.

Next it was time to heat up the fruit and pectin mixture to a rolling boil, and add the sugar. When that comes to a rolling boil, you stir it constantly while it boils for one minute, then take it off the heat and ladle the hot jam into the jars, wipe the tops, add lids and rings, and put in the water bath canning pot.

Boil the berries, sugar and pectin.

I had to add water to the canning pot so it was at least an inch over the tops of the jars. It's easy to tell how deep the water is: use a wooden spoon (I used a black plastic one) and stick it in the water to the top of the jars. When you pull it out, the wet part shows you how deep the water is.

Add water to the canner if needed - here's how to tell.

Begin timing when the water comes to a full boil, and when the timer dings you pull out the jars with a canning jar lifter and set them on a folded towel to cool. They were pinging before I set them down - I love that sound. After 24 hours wipe the jars with a damp cloth and remove the rings, label and put them away.

I tasted what was left in the pot after I filled the jars. Oh, it was so yummy!

Half-pint jar of triple berry jam.

It smelled and tasted just like sunshine and summer.

Jars of strawberry, raspberry, blackberry jam.

And it tastes as good as it smells! The flavor is complex; I can taste the strawberries but not quite... the raspberries are there... the blackberries aren't overpowering. It's .... perfect. And it's soft-set just the way I like it.

Now I need homemade bread.

Homemade bread with triple berry jam. Delicious!

Here, have a slice...



  1. Mmm.... looks delicious! Love it. Thanks for sharing. Yes please, I'll take a slice if you don't mind! :) ;)

  2. I'd love to have you visit and have a slice of bread and jam, Carra. Shall I confess that I've finished that first jar of jam already? ;-)


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