Triple Berry Jam

Ingredients:
3 cups of crushed blueberries
5 cups of crushed strawberries
3 cups of crushed blackberries
12 cups of sugar

Directions:

1. Heat up the canning jars and lids

2. Mix together all ingredients (this is a huge quantity of berries and sugar and it might need to be divided into 2 pots)

3. Turn up the heat and let sit stirring occasionally until it really starts to froth a lot on top.

4. Remove cans from hot water bath and pore in berries.

5. Remove lid from hot water bath and secure lid with rings.

6. Place back in hot water bath for 30 minutes then remove.

7. Repeat process until all the berries are gone. Should make about 10 pints.

Canning Blueberries

At Suzanne's Fruit Farm, Sophie and I picked TONS of blueberries. Since I don't have much freezer space it was important that I can them. But I didn't want them to be mushy and therefore limit my uses for them. So I decided to do a "raw pack"

Ingredients:
Canning jars, lids, and rings
Blueberries
Water
Sugar

Directions:

1. Place canning jars and lids in a large canning pot or canner with hot water from the stove.

2. Once the jars and water from the canner are hot. Put about 8 cups of water in a glass bowl and place a desired amount of sugar in there. I did about 1/2 cup of sugar. Heat this sugar water in the microwave for about 2 minutes on high.

3. Once the sugar water is hot, remove and drain a jar from the canner.

4. Put 1/2 cup of sugar water into the bottom of your jar.

5. Next, fill it the jar with blueberries leaving only about an inch of space from the top. Press down on the blueberries so you don't have too much empty space.

6. Fill the remainder of the jar with sugar water until the water is within a 1/2 inch from the top.

7. Take a hot lid out of the canner and place the lid securely on the jar and tighten or fasten it on with the canning rings.

8. Place the jar back into the hot water. For Quarts leave in the hot water for 20 minutes. For Pints leave in for 15 minutes.

9. After the designated time is up, remove from the canner. If the lid is concaved after it has been in room temperature for 30 minutes or longer, it is securely fastened and ready to be stored in your pantry. If not, place in the refrigerator and use.

10. Continue to repeat this process with all of your jars.