Mixed Berry Jam Recipe

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE berries in an 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
  4. LADLE hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
  5. PLACE filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
  6. PROCESS jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.

Mixed Berry Jam Recipe Tips:
• Smokey Chipotle Jam: Add a savory note to your Berry jam by adding ½ tsp. dried chipotle chili powder to the recipe with the sugar. Serve with cheese, pork, chicken or salmon or try it with roast turkey as a delicious zesty alternative to cranberry sauce.
• Sparkling Berry Pop: Fill a tall glass with ice and as spoonful or two of Mixed Berry Jam.  Fill the glass with sparkling water or club soda and stir until jam dissolves.  Garnish with a sprig of mint. 
• Grilled Cheese & Berry Sandwiches: Spread some Mixed Berry Jam on the inside of your grilled cheese sandwich.  It’s great with smoked gouda, brie or a nice sharp cheddar and add some ham or bacon!
• Berry Cream Cheese Frosting: Whisk 1/4-1/2 cup Mixed Berry Jam into your favorite pre-prepared frosting to add a fruity flavor twist!

Mixed Berry Jam | Mixed Berry Recipes - Ball® Fresh Preserving is rated 4.7 out of 5 by 6.
Rated 5 out of 5 by from Mixed-Berry-Jam i made this last year for the first time, i used Strawberry and Cranberries and we call it "Christmas Jam" the red color is so brilliant. My friend paid me to make her more jars after they ate the jar i gave them in their basket. LOL
Date published: 2017-09-01
Rated 5 out of 5 by from Delicious and Easy! This was my first attempt at canning since helping my mom when I was little, and this recipe worked flawlessly! I made a batch with raspberries yesterday and it turned out so well that I made some blackberry today! The recipe is written clearly with easily understandable instructions, so it made it simple. Every. Single. Jar. Sealed. I was so worried none of them would seal! Perfect sweetness to match the berries' natural flavors without being overbearing. Perfect texture, too. This recipe is a keeper!
Date published: 2017-02-23
Rated 5 out of 5 by from Best Jam Ever I have always made my jam using the recipe in the pectin box. This year that was'nt the case. So I step out of the norm box and try yours. Best decision ever. So easy and simple.
Date published: 2016-11-02
Rated 3 out of 5 by from Recipe not clear I think you should list the measurement of the crushed fruit. I have my blackberries stained and don't know how much to use.
Date published: 2016-06-24
Rated 5 out of 5 by from My Mixed Berry Jam was a hit! I was having trouble finding a 4 berry jam recipe when I came across this one for mixed berry jam. I used some flash frozen fruit that I had picked earlier in the summer (blackberries and raspberries) and some fresh, and fresh frozen fruit (blueberries and strawberries). I was a bit concerned because it seemed that the jam wasn't going to set (I had this problem last year with peach jam) but after a few days, it set very nicely. I kept about a 4 tablespoons out for taste test and was delicious!! I shared some of my jars with my family and friends and the loved it! I can't wait until the winter...I might just try and make a few more jars!
Date published: 2014-09-20
Rated 5 out of 5 by from Great ratios - spot on with my blackberries! I made blackberry-lavender jam with this recipe with my friend Kiya, and it was great! We reduced the sugar by 25%, and the flavor was still very good. Make sure you have about 3 large pots available - it makes it a lot easier to boil several things at once - jars in one pot, berries in another, sterilizing tools in a third.
Date published: 2014-08-23
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