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Homemade Mixed Berry Jam

Easy Mixed Berry Jam
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Homemade Mixed Berry Jam is an easy way to enjoy the taste of summer every day! This recipe is made with less sugar than traditional jam and without adding pectin. Perfect for spreading on toast, swirling into yogurt, or topping desserts.

Ingredients

Scale
  • 16 oz of strawberries, about 3 cups coarsely chopped
  • 10 oz of blueberries, 2 cups/pint
  • 6 oz of blackberries, 1 heaped cup
  • 6 oz of raspberries, 1 heaped cup
  • 1 cup of granulated sugar
  • 1/4 cup + 1 tablespoon of fresh lemon juice

Instructions

  1. Wash and dry the fruit thoroughly and cut the strawberries in half (skip if using frozen berries).Low Sugar Jam Recipe
  2. In a medium sized saucepan (2 quarts or larger), add the berries, sugar, and 1/4 cup of the lemon juice.
  3. Heat the ingredients over medium high heat until the juices have seeped out and the mixture starts simmering, about 3-5 minutes.
  4. Continue to simmer the berries for about 15 minutes until the fruit softens. Using a spatula or wooden spoon, stir the mixture periodically.Mixed Berry Jam Without Pectin
  5. Once the fruit has softened, use a potato masher or a fork to start mashing the berries. Mash until no whole fruit remains, but don’t worry about getting everything perfectly smooth at this point.
  6. Continue to simmer the jam over medium-high heat for another 35-45 minutes, stirring often to prevent scorching. Turn down the heat to medium if the mixture bubbles too furiously.
  7. During the last few minutes of cooking, the jam will start to sputter a lot, and it’s super hot, so be careful! Important: Stirring will agitate the splatter during the final minutes of cooking, so to keep yourself from getting splashed, remove the pot from the heat, stir the jam, and then return the pot to the burner.
  8. The jam is ready when the mixture looks like it’s “breathing” and the bubbles are smaller and thickened. The mixture should be as thick as loose pudding and a spoon should leave visible drag marks when moved through the jam. There should be no visible fruit juice, and the foam will have subsided. The mixture will have reduced to 2 1/2-2 3/4 cups as well.
  9. Remove the jam from the heat and stir in 1 tablespoon of lemon juice. Allow the jam to cool at room temperature.
  10. Once the jam has cooled, transfer to a clean jar or container, pop a lid on it, and store it in the fridge for up to a month or in the freezer for even longer!Easy Homemade Mixed Berry Jam Recipe

Notes

  • The jam will continue to thicken as it cools.
  • Best way to test if your jam is done cooking: Place a small dish or small plate in the freezer approximately 5-10 minutes before the jam finishes cooking. Once the dish is very cold, spoon a little of the hot berry jam into the dish and pop it in the freezer. Let it cool completely, but not freeze, and then check the consistency. If it doesn’t run out of the dish when tipped out, or if it can be scooped up with a butter knife, it’s ready! If the jam is too runny, keep it simmering for another 10 minutes and check again. I learned this plate trick from my grandma, and it’s a game-changer!

Allergy Information: Check ingredients for allergens, especially berries. Always verify with product labels to ensure safety.

Nutrition

Find it online: https://savorgastronomy.com/homemade-mixed-berry-jam/