Classic Mixed Fruit Jam
Capture the vibrant essence of summer with this Classic Mixed Fruit Jam—a homemade treat bursting with the sweet and tangy flavors of your favorite fruits. This easy-to-follow recipe features a delightful medley of strawberries, blueberries, peaches, or plums, cooked to perfection with sugar and a hint of lemon juice for a balanced flavor profile. With the option to include pectin for a firmer texture, this versatile jam is ideal for spreading on toast, swirling into yogurt, or enhancing your baked goods. Perfect for beginners and seasoned jam-makers alike, it’s a delicious way to preserve seasonal produce and enjoy its sensational taste year-round. Whether you’re aiming for gift-worthy jars or a pantry staple, this recipe guarantees a glossy, fruit-filled jam that’s as satisfying to make as it is to eat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Mixed fruits (such as strawberries, blueberries, peaches, or plums)
- 3 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 cup Water
- 1 package Optional: pectin
Instructions
Wash and prepare your chosen fruits. Hull strawberries, pit cherries or peaches, and peel if desired.
Cut the fruits into small, even pieces ensuring all fruits are roughly the same size for even cooking.
In a large saucepan over medium heat, combine the fruits, sugar, lemon juice, and water.
Stir the mixture until the sugar dissolves completely and the mixture begins to boil.
Reduce the heat to low, allowing the fruit mixture to simmer gently for about 30 to 40 minutes. Stir occasionally to prevent sticking.
To check doneness, place a spoonful of jam onto a chilled plate. Run your finger through it; if it wrinkles and holds its shape, it's done.
If using pectin for a firmer set, add according to package instructions during the simmering process, typically after the initial 20 minutes of cooking.
Once the jam reaches your desired consistency, remove the mixture from heat.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of space at the top.
Seal the jars with sterilized lids and process in a boiling water bath for 10 minutes to ensure proper sealing.
Let the jars cool at room temperature for 12 to 24 hours, ensuring seals have formed (the lids should be concave and not flex when pressed).
Store the sealed jars in a cool, dark place for up to one year. Once opened, store in the refrigerator and use within 3 weeks.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10 mg | 0% | |
| Total Carbohydrate | 694.6 g | 253% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 656.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 842 mg | 18% | |
*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.
