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Cinnamon-Spiced Triple Berry Jam

Makes: 140 servings
Serving size: 1 tablespoon Yield: 10 half-pints
Prep 30 mins Cook 25 mins Process 10 mins
Cinnamon-Spiced Triple Berry Jam
Ingredients
  • 6  cups  sugar
  • 4  cups  crushed strawberries
  • 2  cups  crushed blueberries
  • 2  cups  crushed raspberries
  • 2  tablespoons  finely shredded lemon peel
  • 1/2  cup  lemon juice
  • 1  teaspoon  ground cinnamon
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)
  • Servings Per Recipe 140,
  • cal. (kcal) 37,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 10,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 9,
  • pro. (g) 0,
  • vit. A (IU) 2,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 2,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 0,
  • Potassium (mg) 12,
  • calcium (mg) 2,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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