Triple Fruit Jam
Dive into the vibrant flavors of summer with this irresistible Triple Fruit Jam recipe, a sweet and tangy blend of fresh strawberries, juicy peaches, and plump blueberries. Perfect for beginners and seasoned preservers alike, this homemade jam is crafted with simple ingredients like granulated sugar, a splash of zesty lemon juice, and a touch of water to create a luscious, spreadable treat. Using a foolproof stovetop technique, this recipe delivers expert results with minimal effort, guaranteeing a perfectly thickened jam every time. Ideal for slathering on toast, pairing with creamy cheeses, or gifting to loved ones, this fruity delight is made with care and preserves beautifully for up to a year. Whether you're looking for a way to preserve seasonal fruit or elevate your breakfast game, this Triple Fruit Jam is destined to become a pantry staple.
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Recipe Information
Ingredients
- 2 cups fresh strawberries
- 1 cup fresh blueberries
- 1.5 cups fresh peaches (peeled, pitted, and diced)
- 2.5 cups granulated sugar
- 2 tablespoons lemon juice
- 0.25 cup water
Instructions
Wash the strawberries, blueberries, and peaches thoroughly. Hull the strawberries, peel and pit the peaches, and chop into small cubes.
In a large, heavy-bottomed saucepan, combine the strawberries, blueberries, peaches, granulated sugar, lemon juice, and water.
Place the saucepan over medium heat and stir continuously until the sugar dissolves, and the fruit begins to release its juices, about 5–7 minutes.
Increase the heat slightly and bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer, stirring frequently, for about 25–30 minutes or until the mixture thickens. Skim off any foam that forms on top as the mixture simmers.
To check if the jam has reached the proper consistency, place a small plate in the freezer for 5 minutes. Drop a teaspoon of jam onto the cold plate. If it wrinkles when pushed with your finger, it’s ready. If not, continue cooking for a few more minutes and test again.
Once the jam reaches the desired thickness, remove it from the heat and let it cool for 5–10 minutes.
Using a ladle, carefully transfer the hot jam into sterilized glass jars, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes if preserving for long-term storage.
Allow the jars to cool completely before labeling and storing. The Triple Fruit Jam will keep for up to 1 year if properly sealed, or up to 3 weeks in the refrigerator if unsealed.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 582.1 g | 212% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 561.5 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1282 mg | 27% | |
*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.
