Bumbleberry Jam

I'm not sure I've ever posted a recipe on my blog before.
And I'm not usually a big jam fan.
The only kind of jam I every really made was frozen strawberry.
But then my friend Julie told me how to make Bumbleberry Jam.
I have since made it three times and always give most of it away.
Most everyone LOVES it. Even Tyler, who doesn't like "chunks" or "seeds."
Aubrey helped Ally and me last time...She loves to help.
So, if you want to make some really yummy jam...


Bumbleberry Jam

2 c. crushed strawberries
2 c. crushed triple-berry blend
(blueberries, raspberries, marionberries)
(may be frozen ones from Costco)
7 c. sugar
1 pouch liquid Certo pectin

*Sanitize jars, lids, screw bands.
*Crush fruit and add to large pot. (It takes almost twice uncrushed fruit to get crushed amount.)
*Measure sugar into bowl, then add to fruit in pot. (Add 1/2 tsp. butter to reduce foaming, if desired. Sometimes I do, sometimes I don't. Not a huge difference...)
*Bring mixture to full rolling boil on high heat, stirring constantly.
*Stir in liquid pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
*Ladle quickly into prepared jars, filling to within 1/8" of tops. Wipe jar rims and threads. Put on two piece lids. Let jars stand upright on towel to cool completely. Listen for “pop.” After 24 hours make sure jars are sealed and store on shelf for up to one year. Refrigerate open jars up to 3 weeks.


Enjoy!