Comida Kraft
Recipe Box

SURE.JELL® Triple Berry Jam

Prep Time
45
min.
Total Time
45
min.
Servings

About 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Fresh strawberries, raspberries and blackberries, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.

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What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/2 cups prepared strawberries into 6- or 8-quart saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared raspberries into saucepot with strawberries. Crush blackberries thoroughly, one layer at a time. Measure exactly 1 cup prepared blackberries into saucepot with other fruit; mix well.
  • Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Substitute

Substitute 1 pt. fully ripe blueberries for the blackberries.

How to Measure Precisely

To get exact level cup measure of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 minutes; 3,001 to 6,000 feet-increase processing time by 10 minutes; 6,001 to 8,000 feet-increase processing time by 15 minutes; 8,001 to 10,000 feet-increase processing time by 20 minutes.

Servings

  • About 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 8 (1-cup) jars or 128 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 45
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 11g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from Easy, but too sweet I made this yesterday and again today. It was easy to make, set up perfectly, but 7 cups sugar made it way too sweet! I also made the Blackberry jelly and it turned out perfect!
Date published: 2016-06-22
Rated 5 out of 5 by from I made this twice....it set well. I made this twice....it set well. I pureed the fruit in a blender and then double strained out as much of the seeds as I could. The color, the set and the taste are very good....my kids really like this jam with strawberry swirled cream cheese on english muffins for their lunch at school. Since I did the "no-no" and pureed it....it was more like an excellent jelly than a jam.
Date published: 2005-09-09
Rated 5 out of 5 by from I just used the juice from the red raspberries and also from the black raspberries that I... I just used the juice from the red raspberries and also from the black raspberries that I substituted for the black berries. I squeezed them through a jelly bag and then used the recommended amount. This way there were no seeds or chunks of fruit other than the strawberries. I also used the inversion method. The jelly is absolutely delicious and jelled right away.
Date published: 2003-07-20
Rated 5 out of 5 by from I have made this recipe many times and my grandchildren love it. I have made this recipe many times and my grandchildren love it. If I start to get low my grandchildren remind me that I must make more VERY soon. Thank you for the wonderful memories that you have provided not only me but for my children and my many grandchildren.
Date published: 2007-08-25
Rated 5 out of 5 by from This recipe is fantastic! This recipe is fantastic!! I made it with the black raspberries instead if blackberries like the other reviewer suggested. It is wonderful. I have made many other flavors of jellies and jams over the years and this is by far my favorite! You will love it!
Date published: 2005-07-07
Rated 5 out of 5 by from Wonderful mix of flavors! Wonderful mix of flavors! I did not use the hot water bath method and it still turned out great! Will add this to my yearly canning! Another wonderful gift idea.
Date published: 2002-06-17
Rated 5 out of 5 by from I substituted blueberries for blackberries in the recipe. I substituted blueberries for blackberries in the recipe. It is delicious. A family favorite. I would like to try this recipe using low sugar pectin.
Date published: 2003-07-09
Rated 5 out of 5 by from I used frozen mixed berries (strawberries, blueberries, blackberries and raspberries). I used frozen mixed berries (strawberries, blueberries, blackberries and raspberries). It came out beautifully and got requests for the recipe.
Date published: 2007-01-10
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