Mixed-Berry Jam

 

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  • Active:
  • Total Time:
  • Servings: Makes three 1/2-pint jars
  • Time(Other): plus cooling
KEY: Summer, Test Kitchen, Mother's Day, Dips & Spreads, Sauces & Condiments, Make Ahead, Staff Favorites, Afternoon Tea

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Ingredients

  • 1 pound strawberries, hulled and quartered
  • 1 1/2 cups sugar
  • 1/2 lemon, seeded
  • 1 pound mixed blueberries, blackberries and raspberries

How to make this recipe

  1. In a large, nonreactive saucepan, toss the strawberries with the sugar and let stand, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.
  2. Squeeze the lemon over the strawberries, add it to the saucepan and bring to a boil, stirring until the sugar is dissolved. Cook over moderately high heat, stirring, until the strawberries are just softened, 5 minutes. Add the mixed berries and cook over moderate heat until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
  3. Discard the lemon and spoon the mixed-berry jam into three 1/2-pint jars, leaving about 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.
Contributed By Photo © Frances Janisch Published September 2009

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