A delicious and easy-to-make triple berry freezer jam featuring strawberries, raspberries, and blackberries. This recipe requires no cooking and is perfect for preserving fresh fruit.
Wash strawberries, raspberries, and blackberries; drain. Remove stems and caps from strawberries. Crush strawberries using a potato masher. Measure 2 cups crushed strawberries. Crush blackberries and red raspberries separately, measuring one cup crushed of each. Combine strawberries, raspberries, and blackberries in a medium bowl; set aside. Stir sugar and pectin together in a large bowl until well-blended. Add fruit mixture to sugar mixture and stir 3 minutes. Ladle jam into Ball® half pint jars, leaving 1/2-inch headspace. Wipe rims and apply lids. Let jam stand 30 minutes to thicken. Label and freeze, or refrigerate up to 3 weeks.
