Mixed Berry Jam
What you’ll need:
2 lbs of Blackberries
2 lbs of Blueberries
2 lbs of Raspberries
6 cups of Sugar
1 Package of Low Sugar Sure-Jell Pectin
1/4 Cup of Lemon Juice
Instructions:
Start by putting your berries and sugar into a large pot over medium heat. You’ll stir them occasionally till the juices start to liquify and it turns to a thick and fruity syrup.
Once the berries are tender, mash them up into the consistency that you would like them to be in your jam. I like to use my Kitchenaid Cordless Immersion Blender to puree mine personally. Before you add in your pectin, skim the foam off the top, I use a strainer like this to do mine.
Then add in the Sure-Jell Pectin and bring to a boil for about 2 minutes. You’ll notice it start to thicken slightly and it’ll get a jelly like top layer.
Then it’s ready to be put into jars.
Add the jam into sterilized jars and water bath for 15 minutes depending on your elevation. I’m in Texas so it’s 20 minutes here. This recipe will get you about 15 half pint jars.
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