
Recently, I read The Case Against Sugar which you can read about by clicking here. I have not cut out all sugar, but I am reducing the amount I use. So for this recipe I bought Sure Jell in the pink box which is made for low sugar or no sugar recipes. The instructions have recipes in addition to others I have, but I could not find a recipe using strawberry, blackberry and blueberry. So I set out to create the mixed berry jam.
Canning Equipment
You will need a water bath canner, canning jars, lids and rings for this recipe. I like to use Ball lids and rings the most but I have also had great success with Kerr products. Even though I like to recycle, I only use Ball or Kerr jars when canning. Jars saved from grocery store items tend to break in my canner during the processing. I do like to vary the jar sizes because yields are inexact.
The jars need at least ten minutes in boiling water to sterilize, however the lids only need two to three minutes. The biggest challenge is the timing. I usually start the water in the canner before I prepare the fruit. Jars are removed from the canner just after I stir in the sugar. This allows me to immediately pour the jam into jars that are still warm. If you have a helper in the kitchen this task is much easier.
Low Sugar Mixed Berry Jam Recipe
3 Tablespoons Lemon Juice
2 pounds Strawberries
1 pint Blueberries
12 ounces Blackberries
1 box Sure Jell Low Sugar Pectin
4 ½ cups sugar
Yields About 7 Cups
Preparation of Berries
I prepare the strawberries first. Wash and cut the hulls off the berry. Then slice each into quarters. If the berries are very large you may need to chop them into smaller pieces.
The blueberries are a favorite for some of my family members, but you do not often find them used in jams. You need to carefully wash, de-stem and cut the larger ones in half for this recipe. Be sure to wear an apron or old clothes to avoid staining from the berries.
The blackberries can be the messiest. Wash and slice the berries in half. Like the blueberries, they can stain fabric.
Cooking the Low Sugar Mixed Berry Jam
For the most part, I follow the directions on the Sure Jell packaging. However, for this recipe I used two additional steps. First, I placed three tablespoons of lemon juice in the bottom of my pot. Then, I put a single layer of strawberries in the bottom of the pot. Turning on to medium high heat, I let the strawberries heat until mash able. After mashing, I added a second layer of strawberries. Once the strawberries were mashed, but not cooked, I added the blueberries and blackberries.
From this point on, I followed the cooked jam directions from Sure Jell. I used a total of 4 ½ cups of sugar. Taking ¼ cup of sugar from the above amount, mix with the powdered pectin and stir into berries. The constant stirring along with the heat, breaks up the berries into small pieces. Bring the mixture to a full rolling boil. This means there are bubbles all over the top even when stirring.
At this point the remainder of the sugar is added. Continuous stirring is needed so the jam does not burn. Once the mixture returns to a full rolling boils, cook for one minute more and the remove from heat. The mixed berry jam is ready to jar.
I place a kitchen towel on my counter to set the jars on. I also have a clean wet wash rag to wipe the tops of the jars before attaching the lids and rings. Fill one jar at a time and close before moving on to the next one. The jam jars seal better this way.
I loved the taste of this jam, not too sugary and small bits of fruit. Next time your grocery story has berries on sale consider making this Low Sugar Mixed Berry Jam. I think you will like it.

















2017 was a year of travel. I recorded time in twenty states. Since the United States has fifty states altogether, I reached forty percent of the country. Others look forward to overseas trips (and I do have some favorite spots overseas) but I love travelling through this vast country. The landscape and people vary so much from one shore to the other. I am sharing the highlights of all that travel in alphabetical order.














In the classroom, I insisted the students used good sources for fact checking. Some colleges frown on Internet sources but I think facts found on the web can be valid. The self-publishing trend incorporates non-fiction as well as fiction so the printed word now has the same pitfalls as computer research.
I am currently working with panels designed to be made into a table runner but I plan to turn the material into a crib or lap quilt. Panel Quilts allow my creative juices to flow. But I don’t make them often and have only turned one into a kit. Sometimes panel quilts can be difficult to work with.






Now that the holidays are almost over, it is time to cut back on the sugar intake. However, this can be difficult since sugar can be addicting. So, I am replacing some of the Christmas goodies with a healthy snack, Zija Chocolate Protein Bites. The recipe is quite easy and I even had a millennial taste tester give it the okay.
Place all ingredients in a mixing bowl and mix with gloved hands. Roll mixture into a 16 inch log which is approximately 1 inch wide. Place in freezer. You can cut them after 30 minutes. My slices were just under a half an inch thick. A rough calculation of calories is about 50 per bite. So like candy you want to be judicious. However, unlike candy, these calories are not empty.
Candy Cane Cheesecake









: Preserving Family Histories for Generations to Come and its companion, To Our Children’s Children: Journal of Family Memories. These two books by Bob Greene and D.G. Fulford make a great Christmas gift. Their concept is to create a personal family history in writing to hand down to future generations.