Introduction

This small batch mixed berry jam combines the sweet and tangy flavors of strawberries, raspberries, and blueberries into a delicious spread. Perfect for home cooks looking to make a fresh, homemade jam without a large yield.

A small clear jar filled with dark purple mixed berry jam, the jam texture thick and slightly chunky with visible bits of fruit, a silver teaspoon sticks out from the top holding a small spoonful of jam. The jar has a faint diamond pattern and is decorated with a thin red and white string tied around its neck. The jar sits on a white textured cloth placed over a wooden board against a white marbled surface. Around the jar, a few fresh berries like strawberries, blueberries, and raspberries are scattered. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces strawberries, hulled and quartered
6 ounces raspberries

6 ounces blueberries
½ cup granulated sugar

1 tablespoon fresh lemon, lime, or orange juice

Instructions

Step 1: Toss the berries and sugar together in a large, heavy-bottomed pot, such as a Dutch Oven. Let sit for at least 15 minutes, tossing periodically to coat and help dissolve the sugar, which draws out the fruit’s juices. Meanwhile, place a small plate in the refrigerator to chill for testing jam consistency later.

Step 2: Bring the fruit mixture to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. Then increase heat to medium-high and cook the jam, stirring occasionally at first and more frequently as it thickens. Continue cooking until most liquid evaporates and fruit breaks down, about 40–50 minutes. Stir constantly along the pot’s bottom during the thick boil to prevent burning and watch out for splattering.
Step 3: When the jam reaches a slow, thick boil, add the lemon, lime, or orange juice. Stir constantly and cook for about 5 more minutes until the jam returns to its thick consistency. To test, spoon some jam onto the chilled plate, refrigerate for 2 minutes, then run your finger through it. It should hold shape without running. If too runny, cook a few more minutes; thicker consistency varies by fruit type.
Step 4: Remove the jam from heat once it reaches the desired consistency. Transfer it into an 8-ounce canning jar, mason jar, or two 4-ounce jars. Store in the refrigerator.

Tips & Variations

Use any combination of fresh or frozen berries if fresh aren’t available; just adjust cooking time slightly for frozen fruits.
For a smoother jam, lightly mash the berries before cooking.
Add a vanilla bean or cinnamon stick during cooking for extra flavor, removing before jarring.

If you prefer a thicker jam, incorporate a small amount of natural pectin following package instructions.
Use fresh lemon juice for best flavor and pectin activation instead of bottled juice.

Storage

Store the jam in an airtight container in the refrigerator for up to 3 weeks. For longer storage, you can freeze the jam in suitable containers for up to 3 months. To reheat, gently warm the jam on the stove or microwave until spreadable.

How to Serve

A clear glass jar filled with deep red and purple berry jam with chunks of fruit sits at the center on a piece of white loosely woven fabric, all placed on a wooden board. A silver spoon rests inside the jar, partly covered with the jam. Around the jar on the board are fresh berries including red strawberries with green tops, blue blueberries, and red raspberries. In the background, there is a white plate with two light brown scones on a white marbled surface. The overall scene is bright and colorful, showing a homemade, fresh feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries instead of fresh?

Yes, frozen berries work well for this recipe. Thaw and drain any excess liquid before starting to help achieve the best consistency.

How do I know when the jam is set?

Testing the jam on a chilled plate allows you to see if it holds its shape when you drag your finger through it. If it’s still runny, continue cooking and testing every few minutes until it firms up.