Summer is coming and with it comes delicious berries of all kinds ripening in our garden and orchard. Triple Berry Jam has become my favorite. I will eat it over ice cream, yogurt, cottage cheese , and I must admit even right from the jar for dessert. You also can you all strawberries if you prefer. That option is listed below.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

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Triple Berry Jam THM-FP

• 1 ½ cup Black Raspberry juice*, divided
• 3 cups blended Red raspberries
• 4 cups blended strawberries**
• 1 cup xylitol
• 1 ¼ cup THM Gentle Sweet
• 3 tablespoons unflavored gelatin
• 1/3 cup strawberry xylitol jell-o

Combine 1 cup black raspberry juice, red raspberries and strawberries in medium-size kettle. Soften unflavored gelatin in remaining ½ cup raspberry juice. Bring fruit mixture to a boil. Whisk in xylitol and Gentle Sweet. Add softened gelatin and strawberry jell-o. Whisk until well combined. Bring to a boil. Ladle into jars, add lids and rings. Cool. 4-5 pints jam.

This method is what I use when I store the jam in the fridge. If you want to store it in your pantry you will need to hot water bath it. Place it in a canner with 1 inch of water over the top of the jars. Boil for 10 minutes with a gentle boil. Remove jars and allow them to cool. 

I  store the jam in my extra refrigerator for up to a year. This jam will need to be refrigerated to set up properly with gelatin. You may adjust the gelatin for a thicker or thinner jam. I prefer my jam thick and my recipe will reflect that. You can also freeze this jam.

*I will steam my black raspberries with a Juice Steamer lined with cheesecloth. I then freeze or can the juice in the amount needed for this jam recipe.

**For Strawberry Jam use 8 1/2 cups blended strawberries instead of the 3 kinds of berries listed. Soften gelatin in 1 cup blended strawberries.

Strawberry Xylitol Jello can be purchased from this company or many bulk food stores  carry it. If you do not want to use xylitol jello, you can replace the jello with an additional 1 tablespoon unflavored gelatin and 3 tablespoon Xylitol free Gentle Sweet.

 Here are a few of my favorites I use with this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

Amazon

My THM affiliate link is now available for you to purchase items through. They have very high quality product. THM Gentle Sweet

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Triple Berry Jam THM FP

4 1/2 pints

Author Glenda Groff

Ingredients

• 1 1/2 cups black raspberry juice
• 3 cups pureed red raspberries
• 4 cups pureed strawberries**
• 1 cup xylitol
• 1 1/4 cups THM Gentle Sweet
• 3 tablespoons unflavored gelatin
• 1/3 cup strawberry xylitol jello

Instructions

1. Combine 1 cup black raspberry juice, red raspberries and strawberries in medium-size kettle. Soften unflavored gelatin in remaining ½ cup raspberry juice. Bring fruit mixture to a boil. Whisk in xylitol and Gentle Sweet. Add softened gelatin and strawberry jell-o. Whisk until well combined. Bring to a boil. Ladle into jars, add lids and rings. Cool. 4-5 pints jam.

   This method is what I use when I store the jam in the fridge. If you want to store it in your pantry you will need to hot water bath it. Place it in a canner with 1 inch of water over the top of the jars. Boil for 10 minutes with a gentle boil. Remove jars and allow them to cool.
   
   
   

2. I store the jam in my extra refrigerator for up to a year. This jam will need to be refrigerated to set up properly with gelatin. You may adjust the gelatin for a thicker or thinner jam. I prefer my jam thick and my recipe will reflect that.
3. **For Strawberry Jam use 8 1/2 cups blended strawberries instead of the 3 kinds of berries listed.

There are many more canning and preserving recipes (over 60) in  Around the Family Table Cookbook which features over 600 pages or recipes from a Mennonite mother of eight who loves to cook. These recipes are styled after the Trim Healthy Mama way of eating and are labeled with the correct fuels. There is also DIY recipes for Baking Mix and Sweetener that are more economical. Check out our NEW blog store at this link … https://aroundthefamilytableblog.com/store/