"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Four Berry Jam Recipe

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This recipe for Four Berry Jam, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, June 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fresh or frozen blackberries
2 cups fresh or frozen blueberries
3 cups fresh or frozen strawberries
3 cups fresh or frozen raspberries
2 boxes (1-3/4 ounces) powdered fruit pectin
14 cups sugar

Directions:
Directions:
Crush berries in a large kettle. Stir in pectin, bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off any foam. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

Number Of Servings:
Number Of Servings:
7 half pints
Personal Notes:
Personal Notes:
If you substitute Splenda for the sugar you need to get the special pectin for sugarless substitutes or it will not jell firm. You can find it in a health food store usually.

 

 

 

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