Makes about 6 (8 oz) half pints
You will need:
2 cups crushed strawberries (about 2 1-lb containers)
1 cup finely chopped sweet cherries (about 1.5 lb)
1 cup crushed blackberries (about 0.6 lb or 1/2 6-oz container)
1 cup unsweetened white grape juice
1 1.75-oz pkg Ball® No Sugar Needed Fruit Pectin
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries, cherries, blackberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
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