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