Canning expert Shirley Camp shares one of her favorite early season jam recipes that uses raspberries, strawberries and blackberries.
3 pints strawberries
1 ½ pints red raspberries
1 pint blackberries
1 box Mrs. Wages® Home Jell Fruit Pectin
7 cups granulated white sugar
Prepare boiling water bath canner, 8 8-ounce jelly jars and lids; keep jars hot.
Rinse and stem strawberries; puree in a food processor and measure 2 ½ cups of pureed fruit into a large saucepan. Rinse raspberries and puree; measure 1 ½ cups pureed fruit and add to strawberries. Rinse and puree blackberries; measure 1cup blackberry puree and add to saucepan. Mix all fruit well.
Stir the powdered pectin into the fruit in the saucepan. Bring the mixture to a full rolling boil, stirring constantly. Add sugar, stirring to dissolve; return mixture to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam that has formed.
Ladle the hot jam into the hot jars, leaving 1/4 –inch headspace. Wipe jar rims; add lids and rings, and place filled jars on rack in boiling water bath canner. Lower rack into water, making sure there is enough water to cover jars by 1”. Add more water if needed. Cover and bring to a gentle boil. Process for 5 minutes, turn off heat and remove canner lid. Allow jars to remain in canner for 5 additional minutes then remove to cooling rack or towels. After the jars are cool, check the jars to make sure they are sealed. Label, date, and store in a cool place. Put any unsealed jars in the refrigerator for use within two weeks.