Triple berry and orange jam

Before you start, bring a boiling water canner, half-full with water, to simmer.  Wash jelly jars and screw bands in hot water, drain well.

For this delicious jam you need 5 cups of crushed fruit.  I used 1 1/2 cups each of blueberries, blackberries, and raspberries. I also added 1/2 banana, mashed, and 1 small orange, cut into very fine bits.  Measure carefully so you have exactly 5 cups of fruit to cook.

Put into a large pot, add 1 tsp butter, 1 tsp vanilla, and 1 package of Pectin (I use Sure-Jell). Stir thoroughly and bring to a full rolling boil over high heat.  Add 7 cups sugar, stir continuously, and return to a full rolling boil.  Boil for 1 minute.  Remove from heat, and ladle into prepared jars.  Wipe jar rims and threads, then cover with canning lids.

Place jars into a canning pot, fill with water to cover jars by at least 1 inch.  Bring to a gentle boil, and process for 10 minutes.  Remove from water, dry, and cool.

Try this jam with Greek yogurt, as a topping for warmed brie, or on a slice of homemade bread.  Delicious on top of peanut butter, too!