Mixed Berry Jam

Directions

1Prepare 6 - half pint jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

2Measure sugar into dry container and set aside.

3Rinse and stem strawberries; puree in a food processor and measure 2 ½ cups of strawberry puree and place into a large saucepan. Rinse raspberries and puree; measure 1 ½ cups pureed raspberry and add to strawberry puree. Rinse and puree blackberries; measure 1 cup blackberry puree and add to the raspberry and strawberry puree, and mix well.

4Stir in Mrs. Wages® Fruit Pectin Home Jell®. Place on high heat stirring constantly.

5When mixture comes to a full boil, quickly stir in premeasured sugar amount. Stirring constantly, return to a full boil (a boil that cannot be stirred down) and boil for 1 minute. Do not overcook pectin as it may break down and prevent gelling. Mrs. Wages® Fruit Pectin Home Jell® requires sugar. Sugar is necessary not only for flavor, it preserves and aids in gelling. It is not recommended varying from recipe.

6Remove from heat and skim off foam. Quickly ladle into hot jars. Leave 1⁄4-inch headspace at the top. Use a clean damp cloth to wipe any spilled jam from rims and threads of jars. Cover with hot lids and tighten rings firmly.

7Set hot jars on rack in canner or large saucepot of boiling water. Water must cover jars by 1 or 2 inches. Cover canner and return to boiling. Boil for 5 minutes (begin timer when water has returned to a boil). At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude. THIS STEP IS IMPORTANT.

8Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool.

9When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rings, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.