Bumbleberry Jam
Bursting with the flavors of summer, Bumbleberry Jam is a delightful medley of strawberries, blueberries, raspberries, and blackberries, sweetened to perfection and brightened with a hint of freshly squeezed lemon juice. This homemade jam recipe combines the natural sweetness and tartness of a variety of berries, creating a beautifully balanced spread that’s as versatile as it is delicious. With just 20 minutes of prep time and expert tips for achieving the perfect consistency using pectin, this jam is easy to make and perfect for beginners and seasoned canners alike. Serve it slathered on warm toast, swirled into yogurt, or as a topping for pancakes to enjoy a taste of summer all year long.
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Recipe Information
Ingredients
- 2 cups (hulled and chopped) Strawberries
- 1 cup Blueberries
- 1 cup Raspberries
- 1 cup Blackberries
- 3.5 cups Granulated sugar
- 0.25 cup (freshly squeezed) Lemon juice
- 1 package (1.75 oz) Pectin
Instructions
1. Rinse and prepare all berries: hull and chop strawberries, and remove any stems or debris from the rest of the berries. Combine all the berries in a large bowl and mash gently using a potato masher or fork to release their juices. For a smoother jam, process the berries briefly in a food processor.
2. Transfer the mashed berries to a large, heavy-bottomed pot. Stir in the lemon juice, then gradually add the pectin while stirring to prevent clumps.
3. Heat the berry mixture over medium-high heat, stirring constantly. Bring to a rolling boil (one that doesn’t stop bubbling when stirred).
4. Add granulated sugar all at once and continue stirring. Return the mixture to a rolling boil and boil for 1-2 minutes. Be mindful to stir frequently to avoid scorching.
5. Remove the pot from heat and skim off any foam from the surface using a spoon.
6. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth, and seal with lids and rings.
7. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation. Adjust the time for altitude as needed.
8. Allow the jars to cool completely on the counter. Check the seals by pressing down on the lids—if they don’t pop back, the jars are sealed properly. Store in a cool, dark place for up to one year.
Nutrition Facts
Calories |
3013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 777.4 g | 283% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 744.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
