Triple Berry Jam

I had some frozen mixed berries in the freezer & decided to make some jam.  Jams makes such wonderful hostess gifts & they're so easy.  You can use fresh berries, but I just happened to want to use what I had in the freezer.  Here's what you do:

2 pints strawberries (2 cups crushed

1 pint raspberries (1 cup crushed)

1 pint blackberries or blueberries (1 cup crushed)

(I used 4 cups crushed triple berries, which are raspberries, blueberries & marionberries)

1/2 t. butter

7 cups sugar

1 pouch Certo (you get 2 pouches per box)

1.  Prepare jars & bands by washing in hot, soapy water. I usually sterilize them in the dishwasher.  Pour boiling water over the lids in a saucepan & let stand until ready to use.

2.  Prepare fruit by crushing with a potato masher.  I do this in a large dutch oven.

3.  Stir the sugar into the fruit & add the 1/2 t. butter to reduce foaming.

4.  Bring to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. 

5.  Stir in Certo quickly.  Return to a full rolling boil & boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with a metal spoon.

6.  Ladle into prepared jars, filling to within 1/2" from the top.  Wipe the top of the jar with a clean, wet paper towel.  You want to have a clean seal.  Cover with the lid, using tongs to get from the hot water.  Tightly screw on the band. 

7.  You can now process in a canner or do a trick that someone told me about over 30 years ago.  Take the hot, lidded, tightly banded jars & turn upside down on a kitchen towel.  Let sit for around 10-15 minutes. Do not allow the jars to stay upside down past the time or the jam will have a gap at the bottom!  Immediately turn right side up on the towel.  You should "hear" the jar seal within a few minutes.  Check to see if the middle is down.  If lid springs back, it is not sealed & will need refrigeration.  This method for sealing jam has always worked for me.  You can also just freeze the jam, if you prefer to skip the sealing method.


8.  Let stand at room temperature for 24 hours.  Store in a cool, dark place.

Makes 8 cups of yummy, delicious jam