Description
This Homemade Mixed Berry Jam recipe offers a deliciously fresh and naturally sweet spread made with strawberries, blueberries, blackberries, and raspberries. With reduced sugar and no added pectin, this jam uses fresh lemon juice and careful simmering to achieve the perfect thick texture. Ideal for breakfast toast, desserts, or as a versatile condiment, this recipe is straightforward and highlights the natural flavors of summer berries.
Ingredients
Scale
Fruit
- 16 oz strawberries (about 3 cups coarsely chopped)
- 10 oz blueberries (2 cups/pint)
- 6 oz blackberries (1 heaped cup)
- 6 oz raspberries (1 heaped cup)
Other Ingredients
- 1 cup granulated sugar
- 1/4 cup + 1 tablespoon fresh lemon juice
Instructions
- Prepare the fruit: Wash and dry all the berries thoroughly. Cut the strawberries in half if they are fresh; this step can be skipped if using frozen berries.
- Combine ingredients in saucepan: In a medium-sized (2 quarts or larger) saucepan, add all the berries, sugar, and 1/4 cup of the fresh lemon juice.
- Heat the mixture: Place the saucepan over medium-high heat and heat until the berries release their juices and the mixture begins to simmer, approximately 3-5 minutes.
- Simmer to soften fruit: Reduce heat slightly and simmer the fruit mixture for about 15 minutes, stirring periodically with a spatula or wooden spoon to prevent sticking and burning.
- Mash the berries: Use a potato masher or fork to mash the softened berries until no whole fruit pieces remain, leaving it slightly textured but not completely smooth.
- Continue simmering: Keep simmering the jam over medium-high heat for another 35-45 minutes. Stir frequently to prevent scorching. If the mixture bubbles too vigorously, reduce heat to medium.
- Handle splatter carefully: In the final few minutes, the jam will sputter hot splashes. To avoid burns, remove the pot from heat to stir and then return it to the burner repeatedly.
- Check for doneness: The jam is ready when bubbles are smaller and thicker, appearing as if the mixture is ‘breathing’, with a thickened consistency similar to loose pudding.
- Test thickness: The jam should leave visible drag marks when a spoon moves through it, no visible fruit juice should remain, foam should subside, and volume should reduce to about 2 1/2 to 2 3/4 cups.
- Finish and cool: Remove the pan from heat, stir in the remaining 1 tablespoon of lemon juice to balance flavor and acidity, then allow the jam to cool to room temperature in the pan.
- Store the jam: Transfer the cooled jam to a clean jar or airtight container, seal tightly, and refrigerate for up to one month or freeze for longer storage.
Notes
- Using fresh lemon juice aids natural gelling without the need for commercial pectin.
- Stirring frequently is crucial to prevent the jam from burning, especially as it thickens.
- Use a heat-resistant spatula or wooden spoon for stirring and mashing.
- Wear an oven mitt or use a splatter guard if desired to protect from hot splashes during simmering.
- Jam may continue to thicken slightly upon cooling; adjust cooking time accordingly for desired consistency.
- Store jam refrigerated and consume within one month for the best quality.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Keywords: mixed berry jam, homemade jam, low sugar jam, no pectin jam, strawberry jam, blueberry jam, blackberry jam, raspberry jam, fruity spread
