Process 10 min. for pints in a hot water bath or steam canner.
I don't normally make cooked jam. I'm more partial to the freezer variety, but canned jam will last longer, especially if the electricity goes out. I know that from experience, unfortunately.
She makes this jam every summer (usually brings me a small jar) and uses the recipe off the Sure-Jell® package (yellow box) for Triple Berry Jam--raspberries, strawberries and blackberries. (There is a no or less sugar recipe for this jam too--use the pink box. I try to use the reduced sugar recipes for my family) The only change Vicki makes is she prefers the triple combination with blueberries instead of blackberries. Either way, super delicious.
She left me a pint as a "thank-you" for the equipment use. I made homemade bread the next day--just for the jam.
I love the deep red color of this jam.
Don't let those darker spots in the jam scare you--those are the skins of the blueberries
If you get the chance, try it. I guarantee you'll like it.
Earlier in the summer I also made some strawberry rhubarb jam. With Idaho roots on our mother's side you just have to have a recipe or two for rhubarb in your repertoire.
Not remembering exactly what recipe I've used in the past, I used the recipe for Strawberry Freezer Jam found in the Sure-Jell® for Less or No Sugar Pectin box (pink). Instead of using the 4 c. of crushed strawberries as the recipe indicated I used only 3 c. and then added 1 c. chopped rhubarb for a total of 4 c. crushed fruit. Then followed the recipe as indicated on the package directions.
Daughter #2 and 3 both tried this jam and they are on board. I might have to make more from some of my freezer rhubarb now that I'm not the only one eating it.
**The Ball Blue Book also has a recipe for cooked Strawberry Rhubarb Jam. Or you can go to Ball's website for more recipes for jams and jellies.