3 BERRY FREEZER JAM

3 Berry Freezer Jam

3 Berry Freezer Jam on Waffles

Adapted from the Sure Jell Premium Fruit Pectin package

Ingredients:

2 cups washed, hulled and sliced strawberries

2 cups washed and drained raspberries

2 cups washed, drained and mashed blackberries (you can put them through the food chopper)

8 cups sugar (or 4 cups sugar and 4 cups apple juice), divided (set one cup of the sugar aside to mix with pectin)

2 boxes Sure Jell Premium Fruit Pectin

Directions:

1.       Wash and rinse plastic containers with tight fitting lids.  Use 2 to 4 cup size containers.

2.       Prepare strawberries, raspberries and blackberries (wash, hull, and slice, drain, food chop, etc.)

3.       Measure exact amount (6 cups) of prepared berries.

4.       Measure exactly 7 cups of sugar into a separate bowl.

5.       Stir 7 cups sugar into the fruit.  Mix well.  Let stand for 10 minutes; stir occasionally.

6.       Pour the pectin into a medium mixing bowl and add the remaining 1 cup sugar.  Mix well.

7.       Stir the pectin/sugar mixture and 1 ½ cups water in a small saucepan.  Bring to a boil on high heat, stirring constantly.  Boil 1 minute, stirring constantly.  Remove from heat.

8.       In a large stockpot cook berries on low with the sugar mixture.  Stir constantly.  If desired, use a potato masher and mash strawberries until desired consistency.

9.       Stir pectin mixture into fruit.  Mix well.

10.   Pour into prepared containers, leaving ½ inch space at the top for expansion during freezing;  Using a spatula, scrape the insides of the containers to help remove bubbles.  Repeat the bubble removing process two times. cover.

11.   Let stand at room temperature 24 hours until set.  Refrigerate up to 3 weeks.  Otherwise, store in freezer for up to 1 year.  Thaw in the refrigerator.

All Things Berry, FRESH MIXED BERRY PIE

This pie is a great way to celebrate Pi Day, (March 3.14)

Filling

4 ½ cups berries*

1 ¼ cups sugar (use ¾ cups baker’s sugar)

5 tablespoons corn starch

1 tablespoon butter

½ teaspoon salt

Crust

Pastry for Two –Crust Pie or a refrigerated pie crust

Garnish

Powdered Sugar

In medium saucepan, combine berries, sugar, cornstarch and salt. Cook over medium heat, stirring constantly until mixture boils and thickens, about 15 minutes. Refrigerate for 1 hour or until mixture comes to room temperature.

Prepare pastry for Two-Crust Pie using 9-inch pie pan. Heat oven to 425 degrees. With a fork, make little indentions in pie crust bottom and sides. Pour filling into pastry lined pan; dot with butter.

If desired, make lattice top, cut remaining pastry into ½ inch wide strips. Arrange strips in lattice design. Trim edges and flute. With any remaining pastry, form small pea-sized balls and place over the crossings in lattice pattern.

Bake at 425 degrees for 35 to 45 minutes or until golden brown. Sprinkle with powdered sugar before serving. Garnish with Chocolate Leaves.

Yield: 6 – 8 servings

- Tip: frozen whole raspberries, thawed and well drained, can be substituted for raspberries

**You can also mix most berries into this pie. Be sure to use unsweetened berries. I have used raspberries, pureed strawberries, blackberries and blueberries.