Jewel Jam
Capture the essence of summer in every spoonful with this delightful Jewel Jam recipe, a vibrant blend of strawberries, raspberries, and blueberries that delivers a symphony of flavors and colors. Sweetened with just the right amount of granulated sugar and balanced with the brightness of lemon juice, this homemade jam is perfect for spreading on buttery toast, drizzling over yogurt, or using as a filling for baked goods. With a simple preparation process and only 45 minutes from start to finish, this recipe combines ease and elegance, making it ideal for both beginners and seasoned jam-makers. Plus, the recipe allows you to customize the texture—whether you like it silky smooth or full of luscious fruit pieces. Savor the jewel-toned richness of this small-batch jam, and enjoy a taste of fresh, homemade goodness all year round.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams strawberries
- 300 grams raspberries
- 200 grams blueberries
- 500 grams granulated sugar
- 2 tablespoons lemon juice
- 50 milliliters water
Instructions
Wash all the berries thoroughly under cold running water and drain them well in a colander.
Hull the strawberries and cut larger ones into quarters, leaving smaller ones whole or halved for a chunky texture.
In a large pot, combine the strawberries, raspberries, blueberries, and water. Heat over medium heat, stirring occasionally, until the berries release their juices (about 5 minutes).
Gently mash the softened fruits with a potato masher for a smoother texture, or leave them chunky if you prefer a rustic jam.
Stir in the granulated sugar and lemon juice until they are fully dissolved.
Increase the heat to medium-high and bring the mixture to a rolling boil. Stir frequently to prevent sticking or burning.
Cook the jam for about 15-20 minutes, or until it reaches the desired consistency. To test doneness, place a small spoonful of jam on a chilled plate. If it wrinkles when pushed with your finger, it is ready.
Skim off any foam that forms on the surface for a clearer jam.
Remove the pot from heat and allow the jam to cool for about 5 minutes.
Carefully ladle the jam into sterilized jars while still warm, leaving a small gap at the top, and seal tightly.
Let the jars cool completely at room temperature before storing them in the refrigerator. The jam can be stored for up to 3 weeks.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 584.8 g | 213% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 547.2 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 751 mg | 16% | |
*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.
