Triple Berry Jelly

Technically it’s jam, but we just call it jelly. We call jam, jelly, and preserves jelly around here- don’t judge. It’s freaking delicious and that’s all I care about. I’ve had the thought of triple berry in my head for a couple weeks, got a couple bags of frozen berries, and today I had some time to dedicate to it. Fresh berries that are in season would be my first choice, but it’s March, so frozen it is. After last year’s strawberry jelly success, I am no longer nervous to make a batch. I really wish I had made more strawberry jelly- it was so freaking good and we went through it way too fast. We are also getting really low on the applesauce I made in the fall, so some fresh jars of canned goodness make me feel good.

I bought a 3 lb bag of triple berry mix and a 32 oz bag of mixed berries that also contained blackberries. I love blackberries, but I hate their seeds and didn’t want to have to strain them out, so I just picked the blackberries out of the bag and saved them for smoothies. I know raspberries also have seeds, but it’s not the same thing and I can ignore those easier. The Sure-Jell recipe has become my go to since the strawberry jelly I made was so good and easy to make. Sure-Jell gives specific amounts of each fresh fruit, but since I was using frozen I just went for total cups. Throw the frozen fruit into my big cast iron pot over medium-low heat and let it go while I start my canning water boiling and gather all the canning stuff (jars, lids, rings, canning tools) while the fruit cooks down. When the fruit released its juices and softened, I threw it in my blender in 2 batches and blended it until it was smooth. I wanted a smooth jelly without chunks, so after my positive experience using my blended to make applesauce last fall, I used it for this. I have great ideas!

Canning is so fun! It is so rewarding to spend an hour or 2 making something that you can enjoy months later. I just love it. Having had a few months since my last canning run, it was really nice to get back into it and feel the same excitement as I did before. This was not just a fad for me, canning will be part of what I do for a long time. And it’s fun to introduce my friends to it. I get some help, we get to hang out and have fun, and we make incredibly delicious foods to share. Plus, they get to try it out and see if they like it without having to buy all the stuff. Canning is something you can totally do alone, and most of the time I do my canning alone, but it is way more fun to do with a friend, and having an extra set of hands is incredible.

Triple Berry Jelly by Sur-Jell and Lisa

  • 5 lbs Triple Berry Mix, frozen (strawberries, blueberries, raspberries)
  • 7 Cups Sugar
  • 1 box Sure-Jell
  • 1/2 tsp Butter

**You will need 5 cups of fruit puree after fruit is cooked and blended**

Slowly bring fruit to a boil in large, heavy stockpot, stirring occasionally to make sure it doesn’t stick or scorch. Reduce heat to medium and continue cooking and stirring occasionally until fruit is tender and juices have been released. In 2 batches, pulse in your blender until a mostly-smooth texture is reached. Return blended fruit to heavy stockpot and bring back to a boil. Stir Sure-Jell into boiling fruit, stirring constantly, then add butter to reduce foaming. Bring mixture to a full rolling boil over high heat and keep stirring constantly. Stir in 7 Cups sugar and return to a full rolling boil for exactly 1 minute. Stir frequently during this back-to-boiling process. Remove pan from the heat and skim off any foam with a metal spoon.

Immediately fill sterilized jars to about 1/4 inch from the top. Wipe rim of jars if necessary and secure with lid and ring, tightening. Put filled and tightened jars into boiling water bath on a raised rack. Process in boiling water for 10 minutes, making sure water covers jars by 2 inches. Carefully remove processed jars with jar tool and place upright on doubled-up large towels to cool and listen for that amazing sound- pop! When cooled completely, if you can wait that long, make sure to test the seal. If jar lids spring back, it did not seal and needs to be refrigerated and eaten within 2 weeks.

Unfortunately, this is the only picture I took of this process. I am absolutely terrible at remembering to take pictures. This one was taken for the sole purpose of tormenting my father because he loves homemade jelly, and he was going to have to wait about 2 weeks to get a jar. According to Sheedy, the jar I gave them only lasted 3 days. Good thing I made a batch of Strawberry a couple weeks later. If you would like more step-by-step pictures of the canning process, refer to my post about canning applesauce, Applesauce with my Twin. Many of the same processes are used, plus it may inspire you to try applesauce this fall after you’ve made a few batches of jelly this spring and summer.

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