Mixed Berry Jam
Capture the essence of summer with this luscious **Mixed Berry Jam**, a delightful spread brimming with the vibrant flavors of strawberries, blueberries, and raspberries. Perfectly sweetened with granulated sugar and brightened with a hint of fresh lemon juice, this recipe is simple to make yet yields outstanding results. Whether you prefer a naturally soft-set texture or opt for pectin for extra firmness, this jam is versatile and irresistibly smooth. Ideal for slathering on toast, dolloping over yogurt, or elevating your baked goods, it’s a must-have staple for breakfast or entertaining. With a prep time of just 20 minutes, this homemade mixed berry jam is a delicious way to enjoy the bounty of berry season all year long.
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Recipe Information
Ingredients
- 500 grams Fresh strawberries
- 250 grams Fresh blueberries
- 250 grams Fresh raspberries
- 500 grams Granulated sugar
- 2 tablespoons Lemon juice
- 1 package Pectin (optional)
Instructions
Wash the strawberries, blueberries, and raspberries thoroughly under running water and pat them dry with a paper towel.
Hull the strawberries and cut them into quarters. Ensure that any spots or blemishes are removed.
In a large mixing bowl, combine the strawberries, blueberries, and raspberries.
Take a large saucepan and pour in the berry mixture. Add the granulated sugar and lemon juice to the saucepan and gently mix everything together.
If desired, add the pectin package to the saucepan. This will help the jam set more firmly.
Place the saucepan over medium heat and stir until the sugar dissolves completely. This should take approximately 5 minutes.
Bring the mixture to a gentle boil while stirring frequently to prevent the jam from sticking to the bottom of the pan.
Once boiling, reduce the heat and let the jam simmer. Continue to stir often to avoid sticking or burning.
Use a spoon to skim off any foam that forms on the top of the jam.
After about 30-40 minutes, check the consistency of the jam. To test, place a small plate in the freezer for a few minutes to chill. Drop a spoonful of jam onto the plate and return it to the freezer for 1 minute. Run your finger through the jam; if it wrinkles and holds shape, it’s ready.
Remove the saucepan from the heat and let the jam cool slightly.
Transfer the jam into sterilized jars, leaving about 1/4 inch of space at the top. Secure the lids tightly.
Let the jam cool at room temperature before storing it in the refrigerator for up to 3 weeks or process jars in a hot water bath to store for a longer period.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 140.5 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 345 mg | 7% | |
*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.
