This is always the favorite out of all my jams and jellies that I make.
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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 128 Servings | ||
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Calories: 33 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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