Wash 8 half-pint or 4 pint jars. Keep hot until needed. Prepare lids.
Discard stems and crush enough strawberries to measure 2 cups of crushed berries. Crush enough raspberries to measure 1 cup. Crush enough blackberries to measure 1 cup.
Add the prepared fruit to a 6 to 8 quart saucepan. Stir in the sugar. Stirring constantly, bring the mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high heat.
Stir in pectin quickly. Return the mixture to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Ladle the jam into one jar at a time, leaving 1/4-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
This is always the faves out of all of the jellies and jams that I make!
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|Serving Size: 1 Serving (13g)|
|Recipe Makes: 128 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 6.8mg||0 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 8.2g|
|Protein 0g||0 %|
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Calories per serving: 33
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