Homemade Mixed Berry Jam Recipe
This Homemade Mixed Berry Jam recipe can be made with a variety of berries.
Servings 6 half-pint jars
Calories 533kcal
Equipment
- canning jars
- saucepan
Ingredients
- 4 cups raspberries
- 4 cups blackberries
- 4 cups blueberries
- 3 cups sugar
- ¾ cup fresh lemon juice
Instructions
- Have ready 6 hot, sterilized half-pint jars and their lids.
- Place the berries and sugar in a large bowl. Gently stir together and let sit for 10-15 minutes.
- In a large nonreactive saucepan, gently stir together the berries and lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently and removing any foam, until the jam has thickened, about 15 minutes. It will continue to thicken as it cools.
- Ladle the hot jam into the jars, leaving ¼ inch of headspace. Remove any air bubbles. Wipe the rims clean and seal tightly with the lids.
- Put the jars in a boiling-water bath for 10 minutes. Make sure the jars are covered in water. The sealed jars can be stored in a cool, dark place for up to 1 year. If a sealed has failed, store the jar in the refrigerator for up to 1 month. Makes 6 half-pint jars.
- Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).
Notes
Cooking Notes:
- The fruit tends to bubble up while cooking. Just remove the foam with a spoon.
- Since this is a low-sugar, pectin-free recipe, it tends to be a little runnier than traditional versions.
- DO NOT increase or double the recipe because the jam won't "set" (jell, thicken).
- You place jar lids in a pan of hot water for several minutes to soften up the gummed surface and clean the lids.
Nutrition
Calories: 533kcal | Carbohydrates: 135g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 384mg | Fiber: 13g | Sugar: 119g | Vitamin A: 285IU | Vitamin C: 62mg | Calcium: 56mg | Iron: 1mg