This week I went raspberry picking with some friends and we picked the most gorgeous, voluptuous berries I have seen. I couldn't stop picking because I kept finding more beauties.
I brought them home to their death by food processor and whipped up some of my favorite jam. I found this recipe last year in the Ball Blue Book of Preserving. In the book it is called Berry-Cherry Jam, but I always call it triple berry jam even though I'm pretty sure that cherries aren't even a berry. My favorite part about this jam is it is low sugar. You really just taste fruit and I love that. I have used raspberries in place of the strawberries, and also have swapped the amounts of cherries and strawberries. Put in the most of whichever fruit you like, just keep the overall measurements the same. This recipe makes 3 pint jars, but usually I double the recipe below so I have 6 pints.
Triple Berry Jam
by Ball
1 quart strawberries
1/2 pint sweet cherries
1/2 pint blackberries
1 cup water
1 package no sugar needed powdered pectin
Wash fruit. Drain. Stem and crush strawberries. Pit and crush cherries. Combine strawberries, cherries, blackberries, water and pectin in a large saucepot stirring to dissolve pectin. Bring to a boil, stirring constantly. Add sweetener according to package pectin guidelines if desired. Boil 1 minute, stirring constantly. If gel starts to form before 1 minute, remove from heat. Ladle hot jam into hot jars leaving 1/4 inch head space. Remove air bubbles, adjust 2 piece caps. Process 10 minutes in a boiling water bath canner.
