Tri Berry Jam Recipes

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THREE-BERRY JAM



Three-Berry Jam image

I sold jars of this sweet berry jam at craft fairs. It's a wonderful way to preserve summer gems. -Bernadette Colvin, Tomball, Texas

Provided by Taste of Home

Time 40m

Yield 9 pints and 1 half-pint.

Number Of Ingredients 6

4 cups fresh blueberries
3 cups fresh strawberries
2 cups fresh raspberries
1/4 cup bottled lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
7 cups sugar

Steps:

  • In a large saucepan, combine berries and lemon juice; crush 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 and stir 1 minute. , Remove from the heat; skim off foam. Ladle hot mixture into nine hot pint jars and one hot half-pint jar, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

Nutrition Facts :

TRI-BERRY JAM



Tri-Berry Jam image

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

Provided by Taste of Home

Time 30m

Yield about 6 pints.

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 98 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.

CERTO TRIPLE BERRY JAM RECIPE



CERTO Triple Berry Jam Recipe image

Try our CERTO Triple Berry Jam Recipe! Strawberries, raspberries & blackberries are cooked and processed in a canner for homemade triple berry jam recipe.

Provided by My Food and Family

Categories     Home

Time 3h5m

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 4

4 cups prepared fruit (buy about 1 qt. fully ripe strawberries and 1 pt. each fully ripe red raspberries and blackberries)
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1 cup into strawberries in saucepot. Crush blackberries thoroughly, one layer at a time. Measure exactly 1 cup into berries in saucepot.
  • Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.). Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

TRIPLE BERRY JAM



Triple Berry Jam image

A triple berry jam that is made without pectin that can be store in the fridge or freezer.

Provided by Kelley

Number Of Ingredients 6

3 cups strawberries
1 1/2 cups blueberries
1 1/2 cups raspberries
3/4 cup organic cane sugar
zest of one lemon
2 teaspoons lemon juice

Steps:

  • In a large heavy pot, combine the berries and sugar; let them sit for 1-2 hours until the sugar has dissolved into the fruit and created a syrup.
  • Place the pot on the stove top and turn burner on to medium heat. Bring mixture to a boil and then reduce the heat to medium-low, stirring often until the fruit breaks down and the mixture starts to thicken slightly about 30-35 minutes. I use a masher to break the fruit down even further as I don't like a super chunky jam but feel free to do what you like. Just before the jam is down, stir in lemon juice and zest. When the jam is almost done, it will still be a little loose (it will firm up as it cools), but should coat the back of a wooden spoon.
  • Remove the jam from the stove and pour into 3 (or 4) clean half-pint size glass jars or similar. Cap and cool completely on the counter before transferring jam to the refrigerator for 4 weeks or freeze for up to 6 months.

TRIPLE BERRY PRESERVES



Triple Berry Preserves image

This is a simple recipe for jam and so delicious. To crush fruit, use a masher. Jam should have bits of fruit, so don't over mash or use food processor.

Provided by MichelleinHI

Categories     < 4 Hours

Time 1h25m

Yield 10 cups

Number Of Ingredients 7

4 cups crushed strawberries (about 4 pints)
2 cups crushed raspberries (about 2 pints)
2 cups crushed blackberries (about 1 1/2 pints) or 2 cups boysenberries (about 1 1/2 pints)
1 (1 3/4 ounce) box Sure-Jell (lower sugar)
4 1/4 cups sugar, divided use
1 teaspoon margarine
1 orange, zest of

Steps:

  • Wash your jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over the flat lids in medium saucepan off the heat. Let stand in hot water until ready to use.
  • Add strawberries, raspberries and blackberries to a saucepan.
  • Blend 1/4 cup of sugar with the Sure-Jell powder and stir the mixture into the fruit in the pan.
  • Add the margarine and orange zest and bring to a full rolling boil (this means it doesn't stop bubbling when stirred) over high heat.
  • Stir in the rest of the sugar and return to a full rolling boil.
  • Let the mixture boil for exactly 1 minute, stirring constantly.
  • Immediately and quickly ladle the very hot mixture into the clean 1-cup jam jars (filling to within 1/8-inch of the top) while wiping jar rims and threads.
  • Turn jars upside down after the band has been screwed tightly.
  • After 5 minutes, turn jars upright.

Nutrition Facts : Calories 392.1, Fat 0.9, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 99.6, Fiber 4.7, Sugar 90.1, Protein 1.1

TRI-BERRY JAM



Tri-Berry Jam image

Number Of Ingredients 6

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 (1 3/4-ounce) packages powdered pectin
11 cups sugar

Steps:

  • Combine the berries and lemon juice in a large kettle 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. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

MIXED BERRY JAM



Mixed Berry Jam image

Very good! This is adapted from another site on the internet. 2 cups = 1 pint. 4 pints = 8 cups. 8 cups = 1828 grams. 1828 grams = 91 tablespoons Measurements courtesy of http://www.gourmetsleuth.com/cookingconversions.asp.

Provided by mtilton

Categories     Low Protein

Time 1h

Yield 6 half pints, 91 serving(s)

Number Of Ingredients 7

2 cups blueberries
2 cups raspberries
2 cups strawberries
2 cups blackberries
3 cups sugar
1 lemon, juice of
2 teaspoons lemon rind, grated

Steps:

  • In a large pan, combine berries with sugar.
  • Crush berries with a potato masher.
  • Add lemon juice and lemon rind.
  • Bring to a boil, skimming off any foam that forms.
  • Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
  • While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
  • Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
  • Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
  • If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.

SURE.JELL® TRIPLE BERRY JAM



SURE.JELL® Triple Berry Jam image

Combine fresh strawberries, raspberries and blackberries to make SURE JELL Triple Berry Jam. Triple berry jam is great on toast, in desserts and more!

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 4

5 cups prepared fruit (buy about 3 pt. fully ripe strawberries, 1-1/2 pt. fully ripe red raspberries and 1 pt. fully ripe blackberries)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/2 cups prepared strawberries into 6- or 8-quart saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared raspberries into saucepot with strawberries. Crush blackberries thoroughly, one layer at a time. Measure exactly 1 cup prepared blackberries into saucepot with other fruit; mix well.
  • Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g

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