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Mixed-Berry Jam

My FAVORITE homemade jam! (Source: Food & Wine Annual Cookbook 2010)
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Course: Condiments
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Servings: 3 1/2-pint jars
Calories: 441kcal
Author: Megan Porta


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


  • In a large saucepan, toss the strawberries with the sugar and let stand, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.
  • 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; cook over moderate heat until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim any scum that rises to the surface.
  • Discard the lemon; spoon the jam into three 1/2-pint jars, leaving about 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store in the refrigerator for up to 3 months.


Plus cooling time


Calories: 441kcal | Carbohydrates: 113g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 256mg | Fiber: 4g | Sugar: 108g | Vitamin A: 18IU | Vitamin C: 98mg | Calcium: 29mg | Iron: 1mg
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