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Triple Berry Quick Jam Recipes from The Kitchn

kept bykatie.horgan.75
recipe byThe Kitchn

I always freeze my jam in tupperware or plastic containers, but if you want to use glass jars, avoid the ones with the curvature just beneath the lid (jam expands slightly and you don't want it pushing up against those curves). Straight-sided jars are best


Makes about 2 cups

1 pint fresh raspberries (about 3/4 pound / 2 1/4 cups)
1/2 pint fresh blackberries (about 7 ounces / 1 1/2 cups)
1/2 pound fresh strawberries (1 3/4 cup), hulled and thickly sliced
1 cup (6 1/2 ounces) natural cane sugar (like turbinado)
Pinch kosher salt
1 teaspoon lemon zest
1 teaspoon lemon juice



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