We quite enjoy throwing several kinds of berries together to make a pie or a crisp. Why not combine a few varieties of berries to make bumbleberry jam? I used blackberries, blueberries and raspberries...equal amounts of each...and we quite enjoyed the combo.
- 6 cups berries, crushed with a potato masher or pulsed in the food processor or blender
- 1/2 cup water
- 4 cups sugar, divided
- 1 box Certo Light pectin crystals (If you prefer a runnier jam, use only half the package of pectin.)
- 1 teaspoon butter, optional (prevents jam from foaming)
- Place crushed berries and water in a large pot. (Add water to berries when processing in blender.)
- Combine pectin crystals with 1/4 cup of the measured sugar. Add to prepared fruit.
- Bring mixture to a boil over high heat, stirring with a long wooden spoon.
- Add remaining sugar and 1 teaspoon butter.
- Return to a hard boil; boil while stirring for one minute.
- Remove from heat. Stir for several minutes to prevent fruit from floating.
- Pour into warm sterilized jars* to 1/4" from top.
- Cover with lids and screw rings on tightly.
Triple berry preserves on a thick slice of fresh bread is a delightful combo!

I never knew I could make the jam without a boiling water bath. Thank you so much for this tip. I don't have a canning pot or any of the utensils and always thought I couldn't can because of that. Silly but true. I am looking forward to making this recipe.
ReplyDeleteGoodness, bumbleberry is one of my favourite pies and capturing this in a jam is lovely. Judy I must say...when it comes to preserves I was taught exactly this...hot contents into hot/sterilized jars and lids provides a perfect seal every time without processing in a hot water bath. I have made my preserves this way since I stepped into the kitchen. Was really happy to see that Kraft Certo approves. I've yet to have a jar that did not seal, nor perish. Wonderful post :)
ReplyDeleteBlessings to All,
Anna (Toronto)
What is the yield of this recipe?
ReplyDeleteThank you, thank you, thank you! I had no idea you could do this without water bath canning. I am down to one small burner that works! LOL! And it takes half a day to get my big pot to a boil...Ha! Ha! I know, I need a new stove for sure and I'm a "cooker"....always in the kitchen. I have some blackberries I need to do something with before they spoil. Awesome information...Again, thank you!
ReplyDeleteNo lemon juice or citrus. I had always been told that citric acid is what gets the pectin to gel ?
ReplyDeleteHi Judy
ReplyDeleteJust wanted to say that I made this jam and it is my new favourite. I had to make a second batch just to make sure I had enough till next summer. Thanks for sharing.
Ursula