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Instructions:
1. Wash all the berries thoroughly and remove the stems from the strawberries.
2. Chop the strawberries into small pieces. You can leave some berries slightly larger if you prefer a chunky homemade jam.
3. Place the strawberries, raspberries, and blueberries in a large heavy-bottomed saucepan.
4. Add the lemon juice and powdered pectin, then stir everything together.
5. Bring the fruit mixture to a full boil over medium-high heat, stirring frequently so it doesn’t stick to the bottom of the pan.
6. Once the mixture reaches a strong rolling boil, gradually add the sugar while stirring constantly.
7. Add the butter if you are using it. This can help reduce the foam that forms while cooking.
8. Bring the mixture back to a rolling boil and continue boiling for about 1–2 minutes, stirring constantly.
9. Remove the saucepan from the heat. If there is foam on the surface, carefully skim it off with a spoon.
10. Pour the hot jam into clean, sterilized glass jars, leaving a little space at the top.
11. Wipe the rims of the jars clean, place the lids on, and process the jars according to safe canning instructions.
12. Let the jars cool completely. As the jam cools, it will become thicker and develop that beautiful homemade jam texture.
13. Once opened, keep the jar refrigerated and enjoy it on toast, pancakes, biscuits, waffles, yogurt, or even with a little cream cheese.
🍓 Tip: For a deeper, richer color and flavor, you can use mostly strawberries and raspberries. If you like your jam sweeter, add a little more sugar, but taste the fruit first because naturally sweet berries may not need as much.
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