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Cinnamon-Spiced Triple Berry Jam

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  • Makes: 140 servings
  • Serving Size: 1 tablespoon
  • Yields: 10 half-pints
  • Prep: 30 mins
  • Cook: 25 mins
  • Process: 10 mins

Cinnamon-Spiced Triple Berry Jam

Directions

  1. In a 6- to 8-quart heavy pot combine sugar; crushed strawberries, blueberries, and raspberries; lemon peel; and lemon juice. Bring to boiling over medium heat, stirring to dissolve sugar. Boil gently, uncovered, for 25 to 30 minutes or until mixture sheets off a metal spoon, stirring frequently. Whisk in cinnamon until thoroughly combined.
  2. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  3. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 10 half-pints.

Nutrition Facts (Cinnamon-Spiced Triple Berry Jam)

  • Per serving:
  • 37 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 0 mg sodium,
  • 10 g carb.,
  • 0 g fiber,
  • 9 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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