Laena McCarthy’s 3’s Company Triple-Berry Jam

Listen to the interview.

Laena McCarthy is the author of Jam On: The Craft of Canning Fruit. If you think it’s about the kind of canning your grandma did, here’s a hint: Laena’s website is Anarchy in a Jar. com and she’s canning things like Spiced Beer Jelly and Pickled Blueberries.
She joined me on Amy’s Table to talk about canning myths, tips and ideas.  Here’s more, from Laena:

“With blackberries, raspberries, and blueberries—oh my! It’s simply delicious, triple-berry perfection. This is a toast-perfect jam, with a great mix of sweet and tart flavors. It’s perfect for those who love pure fruit flavor and an easy eating jam. Kids love this, too. I have a few young jam fans who visit my market booth every Sunday with their parents so they can buy a new jar. This is a fast and simple jam to make, and a great one to start with if you’re a novice or if you’re making jam for picky eaters. If you prefer a more tart or sweet flavor, you may adjust the sugar ratio by a half cup less or more, respectively.”


For the berries:
Rinse the berries and remove their stems. Measure the fruit into a 6- to 8-quart nonreactive pot and add the lemon juice and the proper amount of calcium water into the pan; stir well.
For the jars and lids:
Wash and rinse the jars; put them into a big stockpot; cover the jars with water and bring to a boil; turn off the heat. Let stand in hot water until you are ready to fill. Bring the lids and rings to a boil; turn off the heat. Let stand in hot water until you are ready to screw them onto the jars.
Place a few metal spoons in the freezer for testing the consistency and gel of your jam later. You can also place them in a cup of ice water, if you prefer.
For the sugar and pectin:
Measure the sugar into a separate bowl or measuring cup and thoroughly mix the proper amount of pectin powder into the sugar—using a fork helps to disperse the pectin into the sugar. Set the sugar mixture aside.
Bring the fruit to a boil over medium-high heat. If it starts to foam, skim the foam off the top and discard the foam.
Pour the pectin-sugar mixture into the boiling jam slowly and carefully, stirring as you add. Stir vigorously 1 to 2 minutes to dissolve the pectin. Return the fruit to a boil and remove from the heat. Skim off any and all foam that has formed on the top. Pectin gels completely when thoroughly cool, so don’t worry if your jam looks loose while still hot. To test, place a teaspoon of the hot jam onto one of the prepped frozen spoons; let it cool to room temperature (about 30 seconds) on the spoon. If it
thickens up to the consistency desired, then the jam is ready. If not, mix in a little more pectin (½ teaspoon into ¼ cup sugar) and bring it to a boil again for 1 minute.
See pages 29–30 for in-depth instructions on filling and processing the jars.
For this recipe, process the jars in a boiling water bath for 6 minutes.
Pairs well with fresh cheese like ricotta; great on ginger scones with clotted cream (recipe on page 205), or spooned into a cup of tea like the British do; delicious on top of ice cream or yogurt. See Make It Your Own on pages 82–83 for unique flavor combinations and ingredients you can use to customize your own flavor.

Yield: Makes About Eight 8-Ounce Jars or Two Pint Jars

What's Needed:


1 pound 2 ounces raspberries (about 3 cups)
1 pound 2 ounces blueberries (about 3¾ cups)
1 pound 2 ounces blackberries (about 3 cups)
3 tablespoons lemon juice
3 cups sugar (1½ pounds)

For the Gelling
See Chapter 3 for more information on pectin and calcium water
3 teaspoons calcium water
2 teaspoons pectin

^ Back to Top

Search & Browse

View AllMost RecentIngredients

Cabernet Sea Salt
Alana Chernila's Preserved Lemons from The Homemade Kitchen
Homemade Ricotta

Coconut Truffles from Chocopologie by Fritz Knipschildt
Whet your whistle with Whiskey with female Master Distiller Melissa Heim
J.Q. Dickinson Salt-Works

Sweet and Spicy Pecans
Homemade vanilla extract
Three ways with Turkey Brine

Turkey Rubs
Blueberry Waffles from Danielle Walker's Against All Grain
Basil Oil

Overstuffed Portobello Mushrooms from HELLO TASTE, GOODBYE GUILT!
Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld
Broiled Fresh Figs with Blue Cheese, Honey and Walnuts

Cinnamon Girl
Feelin' Hot, Hot, Hot!
Want to add a little spice to your life? Try a racy rub!

Posh Pantry: Luxurious flavor boosters that are ideal for every day
Hot Pistachio Cereal with Greek Yogurt and Honey from Quinoa Revolution with Patricia Green
Spring Mix with Goat Cheese Toast and Pomegranate Dressing

Claire Robinson from the Food Network makes a Flourless Chocolate Cake
Laena McCarthy's 3’s Company Triple-Berry Jam
Fun French Wine list from The Party Source

Brown Sugar Apple Pie
Made-over Mai Tai
Classic Rhubarb Pie

Hazelnut Boston Cream Cupcakes
Banana Hazelnut Breakfast Panini
Grilled Pork and Pineapple Kebabs with Spinach Salad

Dulce De Leche Banana Trifle
Say Cheese!
Katie Workman's One-Skillet Cheesy Beef and Macaroni

Inspired Idea: Ice Cream Balls
Peperonata with Ricotta Crostoni from Jon's Wine Bar
Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing

The future of flavor: Vanilla Shrimp Crostini
More of this, less of that
Roasted Salmon with Pernod Sauce from Wini Moranville

Raspberry-Chipotle Brownies with Chocolate Ganache
Peanut Butter Granola
Sesame Noodle Chicken Salad

Kung Pao Chicken
Truffle Butter
French Fries

Everything really is better with bacon!
O is for Oatmeal
Cinnamon Rolls

Turkey 101
The Winemaker Cooks: A chat with Chris Hanna
Jeni Briton of Jeni's Splendid Ice Creams

Pie Crust tips and favorite Pumpkin Pie recipes
Grilled Chiles Rellenos stuffed with Queso Oaxaca, Mushrooms, and Sweet Potato
Homemade Gyros

7 Steps to Sensational Stew
Lentil Soup with Ham and Spinach
Take Time to Chill: Freezing Tips with Certified Angus Beef

Peanut Butter Trail Bars
Chicken Spring Rolls
Prime Rib on the Grill

Warm Apple Salad with Apple Cider Peanut Dressing
Mushrooms Stuffed with Field Greens, Bacon and Cheese
Anna Boiardi's Leaving-home Penne Rigate with Broccoli

Rita Heikenfeld's Gremolata
Budget Friendly Foods
Black Bean with Bacon Soup

Add color to your diet
Grilling for a crowd with Chef Michael Ollier
Apple Facts

In Season: Apple Recipes
Tagliata al Rosmarino (Steak with Rosemary)
Creamy Lemon Cherry Cheesecake

Pairing steak and wine
Susie Middleton's Stir-Fried Baby Bok Choy
10 ways with Pesto with Susie Middleton

Corn on the Cob
Lemon Grass and Lime Cocktail
Porterhouse for Two

Mark Schatzker's Steak: One Man's Search for the World's Tastiest Piece of Beef
Lemony Grilled Halibut
Peaches in Wine

Classic Italian Pasta Salad
Robin Mather's Whole Strawberries in Balsamic-Black Pepper Syrup
Raspberry-Peach Crisp

Bluefish with Creamed Corn and Croutons from For Cod and Country by Chef Barton Seaver
Braised Beef Brisket

Asian Pantry
Lean Cuts of Beef

How to toast nuts
Heart Healthy Foods
Quick Bread 101

Marinade 101
Rose's Green Salsa
Freezing 101

Mulling Spices
Apple 101
Inspired Idea: "Blue Ice"

Herb 101
Buttermilk Coconut Pie
Beef Wellington

Chinese New Year Tradition: Dumplings and Whole Chicken
Raspberry Vinegar
Double Decadence Chocolate Cake

Oven dried Cherry Tomatoes
Brewing Tea
What, exactly, is Amish chicken?

Low Salt Seasoning Ideas
Mexican Chocolate Mousse
Cinnamon Girl
^ Back to Top

Leave a Comment

^ Back to Top


  • Recipe to Share?

    Got a special recipe you can't keep under your chef's hat? It's OK, your secret is safe with us — and all our readers.
    Share With Us  
  • Don't Be A Stranger

    Amy is all about being social. Take this opportunity to connect with her on Facebook, share ideas and enjoy free tips.
    Connect With Amy >
  • Where's Amy?

    Wondering what Amy is up to? Take a look at her calendar for all upcoming events.
    View Her Calendar >
  • Dole Spring Mix 167 x 334

  • Gold Star Chili