Rachel Berry Jam

Directions

1. 1
   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).
2. 2
   Sort and wash fully ripe strawberries; remove stems and caps.
3. 3
   Lightly crush strawberries, you want to have some solid chunks of fruit.
4. 4
   Crush raspberries and blackberries fully.
5. 5
   Measure out sugar into a bowl, set aside.
6. 6
   You will be adding sugar all at once.
7. 7
   Cut top off liquid pectin pouch, set pouch upright in a glass for easy access.
8. 8
   Cook: Add berries and lemon juice to pot, bring to simmer.
9. 9
   Add sugar and stir well.
10. 10
    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.
11. 11
    Boil hard for 1 minute, stirring constantly.
12. 12
    Stir in pectin.
13. 13
    Return to boil and cook for one minute more.
14. 14
    Remove from heat, skim foam.
15. 15
    Jar: Funnel hot jam immediately into hot, sterile jars, leaving 1/4 inch headspace.
16. 16
    Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
17. 17
    Process: Place completed jars in a Boiling Water Canner on full boil for 10 minutes (or recommendations based on your altitude).
18. 18
    Remove from water, let sit for 5 minutes before removing jars to towel lined counter/table to set for a minimum of 24 hours.
19. 19
    Enjoy!