Very Berry Jam

For pectin, I prefer to use Certo Crystals, although I have used the No Name version with the same results. I had no luck at all with the liquid pectin. Jam that sets well and tastes good is all about proper measuring and getting a good seal. It is also about being adventurous. Pectin crystals come with all of the instructions inside the box. I found that with being experimental they didn't always have all of the information I needed. Our fruit was bought frozen and in bulk.

• 3 boxes of pectin crystals
• 8 cups crushed strawberries
• 4 cups crushed raspberries
• 1-1/2 cups blueberries
• 19 cups granulated sugar
• 3 tbsp lemon juice
• 1 tsp cinnamon

1. Crush fruit and measure into a large, heavy-bottomed soup pot.
2. Set stove element temperature at just above medium heat.
3. Add lemon juice, cinnamon and pectin. Stir after each addition.
4. Bring mixture to a near boil, stirring occasionally to ensure crystals have dissolved and fruit hasn't stuck to the bottom of the pot.
5. Add sugar a few cups at a time, stirring constantly, to ensure sugar dissolves and does not float in large lumps. If lumps form, break them up with a wooden spoon and stir.
6. Bring to a rolling boil, stirring constantly allowing the mixture to boil for one full minute.
7. Skim off foam using a ladle.
8. Using a jam funnel, ladle hot jam into sterilized jars.
9. Wipe rim of the glass jar with a damp paper towel before replacing the lid and sealer ring.
10. Wipe down jars and ensure all lids are screwed down tight.
11. Allow jam-filled jars to cool before handling.
12. As the jam cools you will hear the pleasing sound of popping lids. This means you have obtained a good seal. If the lid does not pop, simply put the jar in the fridge. It will keep for months.

This makes a triple batch of jam for the tearoom - so it makes a lot. You may want to use this single batch ingredient list:

• 1 box pectin crystals
• 2-2/3 cups crushed strawberries
• 1-1/3 cups crushed raspberries
• 1/2 cup blueberries
• 6-1/3 cups granulated sugar
• 1 tbsp lemon juice
• 1/3 tsp cinnamon