We quite enjoy throwing several kinds of berries together to make a pie or a crisp. Why not combine a few varieties of berries to make bumbleberry jam? I used blackberries, blueberries and raspberries...equal amounts of each...and we quite enjoyed the combo.
- 6 cups berries, crushed with a potato masher or pulsed in the food processor or blender
- 1/2 cup water
- 4 cups sugar, divided
- 1 box Certo Light pectin crystals (If you prefer a runnier jam, use only half the package of pectin.)
- 1 teaspoon butter, optional (prevents jam from foaming)
- Place crushed berries and water in a large pot. (Add water to berries when processing in blender.)
- Combine pectin crystals with 1/4 cup of the measured sugar. Add to prepared fruit.
- Bring mixture to a boil over high heat, stirring with a long wooden spoon.
- Add remaining sugar and 1 teaspoon butter.
- Return to a hard boil; boil while stirring for one minute.
- Remove from heat. Stir for several minutes to prevent fruit from floating.
- Pour into warm sterilized jars* to 1/4" from top.
- Cover with lids and screw rings on tightly.
Triple berry preserves on a thick slice of fresh bread is a delightful combo!