Classic Homemade Berry Jam
Capture the sweet essence of summer with this **Classic Homemade Berry Jam**, a timeless recipe combining strawberries, raspberries, and blueberries for a burst of natural flavor in every spoonful. Made with just four simple ingredients—ripe mixed berries, granulated sugar, fresh lemon juice, and pectin—this easy-to-follow jam recipe is perfect for beginners and seasoned canners alike. With minimal prep time, you’ll transform fresh fruit into a spreadable, glossy jam that perfectly balances sweetness and tartness. Whether slathered on warm toast, swirled into yogurt, or used as a filling for your favorite baked goods, this small-batch berry jam will be a go-to recipe for preserving the best of the season. Plus, it’s shelf-stable for up to a year, making it ideal for gifting or stocking up your pantry.关键词 such as "homemade berry jam" and "easy jam recipe" make this treat both flavorful and search-friendly!
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Recipe Information
Ingredients
- 4 cups Mixed berries (such as strawberries, raspberries, and blueberries)
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 packet Pectin
Instructions
Wash and hull the berries if necessary, then place them in a large bowl or pot. Mash the berries slightly with a potato masher or fork to break them down, while still leaving some chunks for texture.
In a large saucepan, combine the mashed berries, granulated sugar, and lemon juice. Stir the mixture thoroughly to ensure the sugar is fully dissolved into the berry mixture.
Place the saucepan over medium-high heat and bring the mixture to a rapid boil, stirring frequently to prevent sticking. Once boiling, allow the jam to cook for about 5 minutes.
Gradually stir in the pectin, making sure it dissolves completely into the hot mixture. Continue to boil the jam for another 1-2 minutes, or until the mixture begins to thicken. Stir constantly to prevent burning.
Test the jam's readiness by placing a small spoonful on a chilled plate and running your finger through it. If it wrinkles slightly and holds its shape, it's ready. If not, continue boiling for an additional minute and test again.
Once the jam has thickened to your liking, remove it from the heat and skim off any foam that has formed on the surface.
Ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the rims clean and seal with lids and bands.
Process the filled jars in a boiling water bath for 10 minutes to ensure a proper seal. Carefully remove the jars from the water and allow them to cool completely on a towel-lined surface. As they cool, you'll hear the lids pop, indicating a successful seal.
Store unopened jars in a cool, dark place for up to a year. Once opened, refrigerate the jam and use within a few weeks.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 514.1 g | 187% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 480.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1071 mg | 23% | |
*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.
