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jar of triple berry jam surrounded by fresh berries
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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.
  • Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
  • 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.
  • Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
  • Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
  • Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.