Ingredients
2
cups strawberries, cut in half
2
cups raspberries
1
cup blueberries
4 1/4
cups sugar
3/4
cup pomegranate juice
1
package (1 3/4 oz) powdered fruit pectin
Preparation
In large bowl, mash berries with potato masher (or process in food processor until slightly chunky, not pureed) to make 2 1/2 cups crushed berries. Add sugar; mix well. Let stand at room temperature 10 minutes, stirring occasionally.
In 1-quart saucepan, mix juice and pectin until pectin is dissolved. Heat to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard 1 minute, continuing to stir. Pour hot pectin mixture over berry mixture; stir constantly until sugar is completely dissolved, about 3 minutes.
Immediately pour mixture into hot sterilized jars or freezer containers, leaving 1/2-inch headspace; cover. Let stand at room temperature about 24 hours or until set.
Store in freezer up to 12 months or in refrigerator up to 3 weeks. Thaw frozen jam in refrigerator and stir before serving.
