Mixed-Berry Jam

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  • Servings: Makes three 1/2-pint jars
  • Time(Other): plus cooling

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  • 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

455140 recipes/mixed-berry-jam 2013-12-06T23:37:54+00:00 Grace Parisi summer|test-kitchen|mothers-day|dips-and-spreads|sauces-and-condiments|make-ahead|staff-favorite|afternoon-tea september-2009,mixed berry jam,berry preserves,Grace Parisi,summer fruit recipes,mixed-berry-jam 455140

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