Cinnamon-Spiced Triple Berry Jam
- 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.
- Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- 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