Tri-Berry Jam Recipe
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut
Quick
Contest Winning
TOTAL TIME: Prep: 20 min. Process: 10 min.
MAKES: 96 servings
Ingredients
4 cups fresh or frozen blueberries
2-1/2 cups fresh or frozen red raspberries
2-1/2 cups fresh or frozen strawberries
1/4 cup lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
11 cups sugar
Directions
Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10
minutes in a boiling-water canner. Yield: about 6 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts
1 serving (2 tablespoons) equals 98 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 25 g carbohydrate, trace fiber, trace protein.
Originally published as Tri-Berry Jam in Country Woman July/August 1994, p31
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut
Quick
Contest Winning
TOTAL TIME: Prep: 20 min. Process: 10 min.
MAKES: 96 servings
Ingredients
4 cups fresh or frozen blueberries
2-1/2 cups fresh or frozen red raspberries
2-1/2 cups fresh or frozen strawberries
1/4 cup lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
11 cups sugar
Directions
Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10
minutes in a boiling-water canner. Yield: about 6 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts
1 serving (2 tablespoons) equals 98 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 25 g carbohydrate, trace fiber, trace protein.
Originally published as Tri-Berry Jam in Country Woman July/August 1994, p31
Beth Layman :)
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Posted by: Beth Layman <blayman38@gmail.com>
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