Summer Berry Jam No Pectin
Capture the vibrant taste of summer with this easy and irresistibly fresh Summer Berry Jam made without pectin! Featuring a blend of juicy strawberries, tart raspberries, sweet blueberries, and more, this recipe celebrates the natural sweetness and rich flavors of seasonal berries. With just three simple ingredients—mixed berries, granulated sugar, and a splash of zesty lemon juice—you'll create a luscious, spreadable jam in under an hour. Perfect for slathering on toast, swirling into yogurt, or elevating your favorite desserts, this homemade jam is a must-try for berry lovers. Plus, skip the pectin and enjoy the wholesome simplicity of traditional jam-making while following easy step-by-step directions. Store it in your fridge for up to two weeks—or can it for a taste of summer all year long!
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Recipe Information
Ingredients
- 4 cups Mixed fresh berries (e.g., strawberries, blueberries, raspberries, blackberries)
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
Instructions
Rinse the berries thoroughly under cool water and remove any stems, leaves, or hulls as needed. For larger berries like strawberries, hull and chop them into smaller pieces.
Add the prepared berries to a medium-sized heavy-bottomed saucepan. Use a potato masher or fork to gently mash the berries, breaking them down while leaving small chunks for texture.
Stir in the granulated sugar and lemon juice until evenly combined.
Place the saucepan on the stove over medium heat. Stir the mixture occasionally until the sugar has dissolved and the berries release their juices, about 5 minutes.
Once the mixture begins to bubble, increase the heat slightly and bring it to a gentle boil. Stir frequently to prevent sticking or burning.
Continue cooking for 20-25 minutes, or until the mixture has thickened to your desired jam consistency. To test, place a small spoonful onto a chilled plate and let it cool for a minute. If it wrinkles slightly when pushed with your finger, it’s ready.
Remove the saucepan from heat and let the jam cool for about 5 minutes.
Transfer the jam into sterilized jars, leaving about 1/2 inch of headspace. Seal tightly and allow it to come to room temperature before storing.
For best results, refrigerate the jam and use within 2-3 weeks, or follow proper canning procedures if you wish to store it longer.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 235.1 g | 86% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 220.3 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 415 mg | 9% | |
*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.
