Mixed berry jam is perfect for the spring when all the different types of berries are starting to arrive.
Wash your jars and lids in warm soapy water and rinse well.
Place the canning rack into the water bath canner, set the clean jar into the canner, add water, and boil jars for 10 minutes to sterilize.
Wash and prepared your berries. Lightly mash raspberries. Quarter strawberries. Blueberries can be left whole.
Add all your berries to a shallow stock pot. Stir in calcium water and lemon juice, then mash your berries with a potato masher. They don’t need to be fully mashed, but this helps the process later on.
Mix together your sugar and pectin with a fork and set aside.
Warm berries on medium/low for 3-5 minutes and then blend the mixture with an immersion blender. Keep blending until you reach the level of smoothness you like to see in your jam.
Raise the heat to medium/high and bring it to a full boil.
Once your jam is boiling, stir in your sugar/pectin mix. Stir for 2 minutes so the sugar and pectin melt and are well incorporated.
Remove completed jam from heat.
Fill your half pint jars leaving 1/4″ headspace.
Wipe jar rims clean and add lids and rings.
Add your jars to the canner and process for 10 minutes.
Allow your jars to cool and check the seals.
Pomona's Pectin is a sugar free, preservative free, low-methoxyl citrus pectin is specially formulated for making low sugar jam & jelly. It's vegan, gluten-free, and non-GMO. This recipe can be used with traditional pectin if you prefer. Simply follow the directions on the pectin's box.