Tri-Berry Jam — Putting Summer Up on the Shelf, the Way Marlene Would Have Wanted

Canning season 2022. Sixty-two jars. The third year without Marlene. The routine is mine now. Jack beside me, labeling, watching the gauge. He doesn't need the stool anymore but stands on it because the stool is the tradition and the tradition is the chain.

New this year: cherry tomato preserves. Marlene tomatoes in light syrup with basil. Red and gold in the jar like tiny suns. I sent six to Roger. The preserves on the shelf labeled in Jack's handwriting: "Marlene Cherry Tomato Preserves — Aug 2022." She's preserved. She's in the jar. That's the whole point of canning.

Roger came for the canning weekend. He sat and watched. He drank tea from his thermos (doesn't trust Des Moines water). He said, "This is good." The harvest assessment from a man who's reviewed harvests for sixty years: sufficient yield, high quality, sound operation. This is good. Enough.

The cherry tomato preserves were the heart of this year’s canning weekend, but the jam shelf needed filling too — and after sixty-two jars and a visit from Roger, I wanted something jewel-bright and simple to round out what we’d put up. Tri-Berry Jam has become part of the rotation precisely because it looks like summer captured in glass: the same reds and purples that make you feel the season won’t really end. Marlene would have approved of anything that makes the pantry look this full.

Tri-Berry Jam

Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min | Servings: 6 half-pint jars

Ingredients

• 2 cups fresh or frozen strawberries, hulled and crushed
• 2 cups fresh or frozen blueberries, crushed
• 2 cups fresh or frozen raspberries, crushed
• 5 cups granulated sugar
• 1 package (1.75 oz) powdered fruit pectin
• 2 tablespoons lemon juice
• 1/4 teaspoon butter (to reduce foaming)

Instructions

1. Prepare jars. Sterilize 6 half-pint canning jars, lids, and bands. Keep jars hot until ready to fill.
2. Crush the berries. Combine strawberries, blueberries, and raspberries in a large, heavy-bottomed saucepan. Crush thoroughly with a potato masher until you have approximately 6 cups of crushed fruit.
3. Add pectin. Stir in the powdered pectin and lemon juice. Add the butter. Bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Add sugar. Add all the sugar at once. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.
5. Fill the jars. Ladle hot jam into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and bands fingertip-tight.
6. Process. Process jars in a boiling water bath canner for 10 minutes. Remove and let cool undisturbed on a towel for 12–24 hours. Check seals before storing.
7. Label and store. Label with the contents and date. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

Nutrition (per serving)

Calories: 85 | Protein: 0g | Fat: 0g | Carbs: 22g | Fiber: 1g | Sodium: 1mg