1 cup crushed blueberries, about 1 pint
1 cup crushed raspberries, about 1 pint
1 cup crushed strawberries, about 1 pint
6 cups granulated sugar
1 pouch Liquid Pectin
Place 5 clean 250 or 236 ml mason jars on a rack in a boiling water
canner; cover jars with water and heat water to a simmer
(180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water,
NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to
Wash, hull/stem and crush berries, one layer at a time. Measure 1
cup (250 ml) of each--blueberries, raspberries, strawberries.
Combine prepared blueberries, raspberries, strawberries and sugar in
a large, deep stainless steel saucepan. Over high heat, bring
mixture to a full rolling boil. Stirring constantly, boil hard 1
minute. Remove from heat.
Immediately stir in Liquid Pectin, mixing well. To prevent floating
fruit, stir slowly 3 minutes. Skim foam.
Ladle jam into a hot jar to within 1/4 inch (0.5 cm) of top rim
(headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar
rim removing any stickiness. Centre SNAP Lid on jar; apply screw
band securely & firmly until resistance is met –fingertip tight. Do
not overtighten. Place jar in canner; repeat for remaining jam.
Cover canner; bring water to a boil. At altitudes up to 1000 ft (305
m), process –boil filled jars – 10 minutes.* When processing time is
complete, turn heat off and remove canner lid. When boil subsides -
bubbles no longer rise to surface (3 to 5 minutes) - remove jars
without tilting. Cool jars upright, undisturbed 24 hours. DO NOT
RETIGHTEN screw bands.
After cooling, check jar seals. Sealed lids curve downward and do
not move when pressed. Remove screw bands; wipe and dry bands and
jars. Store screw bands separately or replace loosely on jars, as
desired. Label and store jars in a cool, dark place.
Makes about 5 jars.