Submitted by: Pat Huth, Corn Belt Energy Corporation Yields: 8 jelly jars
Servings 8 jelly jars
- 1 cup crushed blueberries
- 1 cup crushed raspberries
- 1 cup crushed strawberries
- 6 cups sugar
- 1 pouch liquid pectin
- In a large saucepan, combine fruit and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil until it can’t be stirred down. Add pectin. Stir constantly for 1 minute while boiling hard. Remove from heat and skim off foam. Ladle jam into sterilized jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rims with a damp cloth, center lid on jar and screw band until tightened. Place jars in canner, making sure they are covered with water. Bring to a boil and process for 10 minutes. Remove lid and let sit 5 minutes. Remove from canner, cool and store.
Nutrition information (per tablespoon): 53 calories; 0g fat; 1mg salt; 14g carbohydrates; 0.1g protein.