More Jam - Strawberry and Triple Berry Jam

After trying my first attempt at making blackberry jam, I decided to venture on to Strawberry and Triple Berry jams.  I ended up getting fruit at the market, but it would be much better if you could grow your own.  That is something I will have to look into next year, because I am WAY past the planting stage right now!  But taking advantage of all of the wonderful summer fruits, I am able to get some gifts together for Christmas, etc.  And canning is surprisingly very satisfying!

Strawberry Jam (Recipe from allrecipes.com)

2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath for 10 minutes. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Triple Berry Jam (Recipe from Tasty Kitchen)

•2-½ cups Strawberries, Hulled
•1-½ cup Raspberries
•1 cup Blackberries
•2 Tablespoons Lemon Juice
•1 box Pectin
•7 cups Sugar

Preparation Instructions

Have your jars sterilized and waiting for you in a large canning pot, sitting in simmering water. Make sure that the water covers them by an inch or two. Have you lids waiting in a seperate warm water bath.

Crush berries one layer at a time with a potato masher, and put into a 5 to 6 qt. saucepan. Dump in the lemon juice. Measure the sugar in a separate bowl and set aside.

Stir the pectin into the fruit and bring to a full boil. Quickly stir in the sugar all at once and return to a full boil. Boil for 1 minute.

Take off the heat, and skim off the foam with a metal spoon. Ladle quickly into hot sterile jar, leaving 1/8″ head space. Clean rims and threads, put a lid on it (har de har har), fasten rings, and hand-tighten them. Immediately return each jar to the hot water bath as you fill it.

Once your water bath is full (do not stack jars), pump up the heat. Once it is at a full boil, let it boil for 10 minutes, turn off the heat, and let it rest in the hot water for an additional 5 minutes. Remove and place in a draft-free area to set. If they do not seal, follow normal canning procedures with the defective jars, i.e. try to re-lid, and repeat the water bath OR, if it’s just a jar or two, be a piggo and stick it in your fridge once it’s cool, just making sure to use it within a week or so.

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