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Mixed Berry Jam Recipe

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4.3 from 14 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 4 jars (300 ml each)
  • Diet: Vegetarian

Description

This Mixed Berry Jam recipe is a delightful homemade preserve combining blackberries, blueberries, strawberries, and raspberries. Sweetened with granulated sugar and brightened with fresh lemon juice, this jam is cooked on the stovetop to achieve a perfect set. Ideal for spreading on toast or adding to desserts, it yields 4 jars of 300 ml each, preserving the fresh taste of summer berries all year round.

Ingredients

Fruit

  • 255 g (9 oz) fresh blackberries, halved
  • 255 g (9 oz) fresh blueberries
  • 255 g (9 oz) fresh strawberries, hulled and quartered
  • 255 g (9 oz) fresh raspberries

Other Ingredients

  • 700 g (3 cups + 5 tsp) white granulated sugar
  • 60 ml (1/4 cup) fresh lemon juice

Instructions

  1. Sterilising the Jars: Begin by selecting glass jars with airtight metal lids that have been washed by hand in hot soapy water and rinsed well. Ensure the lids do not have rubber inserts; if they do, air dry them instead of heating. Preheat your oven to 130°C (270°F) and place the jars inside for 15-20 minutes to sterilize. Keep the jars warm until ready to use.
  2. Prepare freezing plates: Place two small saucers or plates into the freezer to chill; these will be used to test the jam’s setting point later.
  3. Prepare the berries: Wash and dry all the berries thoroughly. Cut blackberries in half, hull and quarter the strawberries, and leave the raspberries and blueberries whole. Combine all berries in a large saucepan with the granulated sugar and freshly squeezed lemon juice, stirring well with a long-handled wooden spoon.
  4. Dissolve the sugar: Place the saucepan over low heat and stir continuously until the sugar completely dissolves, which should take about 5-8 minutes. Scrape down any sugar crystals from the sides with a spatula to prevent crystallization.
  5. Boil the mixture: Increase the heat to bring the mixture to a rolling boil. Boil for 15 minutes, stirring frequently to prevent sticking and burning.
  6. Check the setting point: Begin testing the jam after 15 minutes of boiling by spooning a small amount onto one of the chilled plates. Let it cool for 30 seconds, then run your finger through it; if it wrinkles slightly, the jam has set. If not, return it to boil for another 1-2 minutes and test again. Alternatively, use a candy thermometer—setting point is at 105°C (220°F).
  7. Skim the jam: Remove any foam or scum that forms on the surface with a spoon for a clearer jam.
  8. Rest the jam: Let the jam sit off the heat for 5 minutes to allow the fruit pieces to distribute evenly.
  9. Fill and seal jars: Carefully ladle the hot jam into the sterilized warm jars, filling them to the top. Immediately seal with the metal lids.
  10. Cool and store: Allow the jars to cool completely at room temperature. Wipe any spills off the jars and store your jam in a cool, dark place for best preservation.

Notes

  • Use fresh, ripe berries for the best flavor and color.
  • Ensure jars and lids are properly sterilized to prevent spoilage.
  • Freshly squeezed lemon juice helps the jam set and balances sweetness.
  • Keep an eye on the jam during boiling to prevent burning or overcooking.
  • Test setting point carefully to achieve perfect jam consistency.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Preserves
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/mixed-berry-jam-recipe/