Unlike traditional canned jam, these preserves do not require long days of 

preparation and exact cooking times or any cooking at all sometimes.  all you need 

are fresh ripe fruit, clean jars, sugar and pectin to help the jam set.  Be sure to use 

fruit that is perfectly ripe...the jam is only as good as the fruit used.

1 cup raspberries

1 cup blackberries

2 cups strawberries, hulled and quartered

1 ½ cups sugar

1 pkg NO Cook freezer jam fruit pectin

Whisk together the sugar and pectin in a bowl.

Set aside.

Mash the raspberries, blackberries and strawberries in another bowl until the fruit is a chunky puree.

Pour the sugar mixture into the bowl with the fruit and stir until very well combined.

This will take 2 to 3 minutes.

Ladle the jam into clean jars or freezer containers, leaving ¾ inch of space at the top to allow the jam to expand in the freezer.

Let stand until set, about 30 minutes.

Store refrigerated for up to 3 weeks or in the freezer for up to 1 year.

Thaw in the refrigerator when ready to use.

Yields:  4 (8oz) jars

Using the Very Berry Jam recipe, try swapping four cups of fruit in place of the berries.

Peach:  Peel, pit and cut up fruit.  Add 3 Tbls. lemon juice.

Plum:  Peel, pit and cut up fruit.  Add ⅛ tsp. ground cloves.

Apricot Blueberry:  Pit and cut up apricots to make 3 cups.  Add 1 cup blueberries.

Nectarine Raspberry:  Peel, pit and cut up nectarines to make 2 cups.  Add 2 cups raspberries and 1 ½ Tbls. lemon juice.