Rachel Berry Jam

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 cups strawberries, fresh, hulled and lightly crushed
• 1 1/3 cups raspberries, crushed (thawed from frozen is ok)
• 2/3 cup blackberry, crushed (thawed from frozen is ok)
• 1 (3 ounce) envelope liquid pectin, ball brand
• 2 tablespoons lemon juice
• 6 1/2 cups sugar

Recipe

• 1 prepare: sterilize 9 8 oz jam/jelly jars and prepare two-piece canning lids according to manufacturer's directions (this may be one more than you need, but it's nice to have in case of overflow jam).
• 2 sort and wash fully ripe strawberries; remove stems and caps. lightly crush strawberries, you want to have some solid chunks of fruit. crush raspberries and blackberries fully.
• 3 measure out sugar into a bowl, set aside. you will be adding sugar all at once.
• 4 cut top off liquid pectin pouch, set pouch upright in a glass for easy access.
• 5 cook: add berries and lemon juice to pot, bring to simmer. add sugar and stir well. place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface that cannot be dissipated by stirring. boil hard for 1 minute, stirring constantly. stir in pectin. return to boil and cook for one minute more. remove from heat, skim foam.
• 6 jar: funnel hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
• 7 process: place completed jars in a boiling water canner on full boil for 10 minutes (or recommendations based on your altitude). remove from water, let sit for 5 minutes before removing jars to towel lined counter/table to set for a minimum of 24 hours.
• 8 enjoy!