Triple Berry Jam

August 15, 2010

Last week I made Grape Jelly for the first time, which came out great for the kids (my kids love grape jelly best of all). But I also wanted to make some Jam for adults.

Then yesterday as we drove in the country, and I couldn’t resist stopping at a pick-your-own blackberry/raspberry berry patch. Officially it’s $4 per pint, but we must have eaten at least an extra pint during the picking. Having our fill while picking, I was able to use our entire pint of berries in my “Triple Berry Jam”; strawberry, blackberry and raspberry.

From the bush to the jar in less than 2 hours.

While the Jelly uses only the fruit juice (all fruit is removed using cheese cloth), jam includes the mashed and cooked fruit.


  1. Many recipes I saw don’t use pectin at all, so I payed in conservative and only used 1-1/2 tablespoons. But next year I will use a full 1/4 cup. It doesn’t affect the taste, but I would have preferred a little thicker jam.
  2. While I have never made this recipe, I’m going to count it as an “old favorite”. It’d be cheating to count two recipes for jelly/jam within a week.

Rating: 4-star.
Cost: $8 for 5-lbs of jam.
How much work? Small/Medium.
How big of a mess?  Small/Medium.
Start time 2:00 PM. Finish time 3:30pm

Triple Berry Jam Recipe:

4 cups strawberries
2 cups blackberries and raspberries
5 cups sugar
1/3 cup lemon juice
1/4 cup fruit pectin (2 oz)

  • Run jars through dishwasher to sterilize, using the heated dry cycle until ready to fill.
  • Wash the berries by placing in large bowl under running plain cold water.
  • Remove hulls and cut strawberries into quarters.
  • Put the berries into a large pot and mash using a wooden spoon or potatoe masher
  • Put over medium/high heat, stirring occasionally, bringing to a full boil (about 12 minutes).
  • Mix together the dry pectin with about 1/4 cup of the sugar; which will prevent the pectin from clumping.
  • When the mixture has reached a full boil, stir in the pectin.
  • Then stir in all the remaining sugar.
  • Return to boil (about 8 minutes) and boil hard for 1 minute.  To see if your jam is ready, you can put one teaspoon of the hot mixture onto a frozen plate, if it gelatinizes, the jam is ready.
  • Put the jar lids into a shallow pan of hot, but not quite boiling water for 5 minutes. Do not boil.
  • Fill the jars to within 1/4 -inch of the top, wipe any spilled jelly off the top, seat the lid and tighten the ring around them.
  • Then put the filled jars into the boiling water; keep the jars covered with at least 1 inches of water. In general, boil them for 5 minutes, which is what SureJell (the makers of the pectin) recommend.
  • Lift the jars out of the water with your jar lifter tongs and let them cool without touching or bumping them.
  • Once the jars are cool, check the sea by press in the center, gently, with your finger. If it pops up and down, it is not sealed. You could put the jar in the refrigerator right away, you can still use it.

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