Triple Berry Jam

Meal-Master Export Format

Title: Triple Berry Jam

Categories: relishes/preserves

Yield: 1

5 c prepared fruit*

7 c sugar

1 fruit pectin

1/2 ts margarine or butter

3 pints fully ripe strawberries,

1-1/2 pints fully ripe red raspberries and 1 pint fully ripe blackberries

2-1/2 cups into 6- or 8-quart saucepot. Thoroughly crush raspberries,

1-1/2 cups into saucepot. Thoroughly crush blackberries,

1 layer at a time. Measure

1 cup into saucepot. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly

1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot sterilized jars, filling to within

1/8 inch of tops.

5 minutes, then turn upright. After jars are cool, check seals. Or follow water bath method recommended by USDA. Makes

8 cups or 8 (1-cup) jars. --