Puckleberry Jam

"Named after a character on GLEE, Puck, this Dangerously Delicious blend is sure to feed the wild child in you!"
 
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photo by crimsondove photo by crimsondove
photo by crimsondove
Ready In:
30mins
Ingredients:
6
Yields:
8 8o oz jars
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ingredients

  • 2 cups blueberries, fresh, crushed
  • 1 13 cups raspberries, crushed (thawed from frozen is ok)
  • 23 cup blackberry, crushed (thawed from frozen is ok)
  • 1 (3 ounce) envelope liquid pectin, Ball brand
  • 2 tablespoons lemon juice
  • 6 12 cups sugar
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directions

  • Prepare: Sterilize 9 8 oz jam/jelly jars and prepare two-piece canning lids according to manufacturer's directions (this may be one more than you need, but it's nice to have in case of overflow jam).
  • Crush berries.
  • Measure out sugar into a bowl, set aside. You will be adding sugar all at once.
  • Cut top off liquid pectin pouch, set pouch upright in a glass for easy access.
  • Cook: Add berries and lemon juice to pot, bring to simmer. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface that cannot be dissipated by stirring. Boil hard for 1 minute, stirring constantly. Stir in pectin. Return to boil and cook for one minute more. Remove from heat, skim foam.
  • Jar: Funnel hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
  • Process: Place completed jars in a Boiling Water Canner on full boil for 10 minutes (or recommendations based on your altitude). Remove from water, let sit for 5 minutes before removing jars to towel lined counter/table to set for a minimum of 24 hours.
  • Enjoy!

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