jar of triple berry jam surrounded by fresh berries

Triple Berry Jam

Triple Berry Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was contributed by Evie Ladd of Jammin’ for a Cure. She says: “I have to plan ahead to make this jam by freezing berries when they are available. I am usually using a combination of fresh and frozen berries to make this jam.”
Servings 7 cups

Ingredients

  • 4 cups whole strawberries
  • 4 cups whole red raspberries
  • 4 cups whole blueberries
  • 3 teaspoons calcium water see step #1
  • 2 Tablespoons lemon juice bottled
  • 2 cups sugar
  • 3 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Wash, hull, slice, and mash strawberries. Wash and mash red raspberries. Wash, stem, and mash blueberries. Measure 2 cups of each type of mashed berry into sauce pan.
  • Add calcium water and lemon juice, and mix well.
  • Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Share this:

6 Responses

  1. Marc
    | Reply

    The ratio of pectin and calcium water to cups of fruit seems lower than Pomona’s general recommendation. For 12 cups of fruit, you’re website recommends 6 teaspoons of pectin and the same for the calcium water…
    https://pomonapectin.com/developing-your-own-recipes-for-cooked-jam-or-jelly-using-pomonas/
    Why only 3 tsp of each in this recipe?
    Thanks!
    Marc

    • Shelby Collings
      | Reply

      Hello Marc,

      Great catch and great question!

      This recipe is written a bit differently, by the author, than our typical recipes. It calls for 4 cups of whole berries vs. the measured amount of mashed fruit (like a lot of our other recipes!). Mashed fruit vs. whole fruit is about half the volume. So really this recipe is for about 6 cups of mashed fruit in the end.

      Happy jamming!

  2. RedBlueSpice
    | Reply

    Can I use frozen (thawed), triple berries consisting of raspberries, blueberries, and blackberries in place of the berries in this recipe? Equal amounts, correct?

    Thanks

    • Shelby Collings
      | Reply

      You sure can!

    • Cosmoe
      | Reply

      Can I substitute 1 cup maple syrup for the 2 cups sugar? I don’t know what the right ratio would be.

      • Shelby Collings
        | Reply

        Yes, you sure can!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating