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Small Batch Mixed Berry Jam Recipe

★★★★★

4.8 from 91 reviews
  • Author: Lila
  • Total Time: 1 hour 20 minutes
  • Yield: Approximately 1 cup of jam 1x
  • Diet: Vegetarian

Description

This Small Batch Mixed Berry Jam recipe combines strawberries, raspberries, and blueberries with sugar and citrus juice to create a delicious, homemade spread that captures the fresh, vibrant flavors of summer berries. Cooked gently on the stovetop until thickened to the perfect consistency, this jam is ideal for enjoying on toast, yogurt, or as a versatile ingredient in desserts.

Ingredients

Scale

Berries

  • 16 ounces strawberries, hulled and quartered
  • 6 ounces raspberries
  • 6 ounces blueberries

Other Ingredients

  • ½ cup granulated sugar
  • 1 tablespoon fresh lemon, lime, or orange juice

Instructions

  1. Prepare and macerate the berries: Toss the strawberries, raspberries, blueberries, and granulated sugar together in a large, heavy-bottomed pot such as a Dutch oven. Let the mixture sit for at least 15 minutes, tossing occasionally to dissolve the sugar and help extract the juices from the fruit. Meanwhile, place a small plate in the refrigerator to chill for later use in testing the jam’s consistency.
  2. Simmer the fruit: Place the pot over medium heat and bring the fruit mixture to a strong simmer. Cook until the berries burst and the juices start to boil, about 15 minutes. Increase the heat to medium-high and continue cooking, stirring occasionally at first, then more frequently as the liquid thickens, for 40 to 50 minutes. The fruit will break down differently based on ripeness and type; strawberries tend to hold some shape while raspberries break down more. Stir constantly along the bottom during the thickening phase to prevent sticking and scorching, and be cautious of splattering.
  3. Add citrus juice and finish cooking: Once the jam achieves a slow, thick boil and most liquid has evaporated, stir in the fresh lemon, lime, or orange juice. Continue cooking the jam, stirring constantly, until it reaches the consistency it had before adding the juice, about 5 more minutes. To check, spoon a bit onto the chilled plate, chill it for 2 minutes, then drag your finger through it. The jam should hold its shape and not appear runny. If it is still too loose, cook a few minutes longer, keeping in mind that jams with more watery fruits like strawberries might never gel very firmly but will remain flavorful.
  4. Store the jam: Remove the pot from heat once the jam reaches the desired consistency. Pour the jam into an 8-ounce canning jar or two 4-ounce jars. Allow it to cool, then store the jam in the refrigerator for freshness and safe keeping.

Notes

  • Use a heavy-bottomed pot like a Dutch oven to evenly distribute heat and prevent burning.
  • Chilling a small plate ahead of time helps test the jam’s setting consistency quickly.
  • Stir constantly during thickening to avoid scorching, especially as the sugar concentrates at the pot’s bottom.
  • Cooking times may vary depending on the juiciness and ripeness of the berries.
  • You can substitute lemon juice with lime or orange juice depending on your flavor preference.
  • The jam is best stored in the refrigerator and consumed within 2–3 weeks.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American

Keywords: mixed berry jam, homemade jam, small batch jam, strawberry jam, raspberry jam, blueberry jam, stovetop jam, easy jam recipe

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Find it online: https://plumandpan.com/small-batch-mixed-berry-jam-recipe/