This mixed berry jam uses summer fruits like blueberries, blackberries, raspberries and strawberries to make a delicious spreadable jam perfect for topping biscuits and scones!
Is it even summer if you haven’t made one jelly or jam? Okay, maybe that’s a tad cliche, but there’s something to be said about making fresh jam with the sun shining and an episode of Great British Bake Off playing in the background.
It’s just great.
And I think fresh jam has its place in all the picnics and pool parties of the summer. There’s also nothing more refreshing than a quiet morning with coffee and a scone with fresh butter and jam.
So I’m going to show you just how to make a fantastic batch of mixed berry jam. And, believe it or not, it’s very easy. It’s just fruit and sugar boiled down and canned.
I have to let you know, I do not give instructions for preserving this jam. However, the recommendation for preserving is the water bath method. Ball/Kerr has a great guide for you.
Without preserving, this jam will last for up to 2 weeks in the fridge.
So what’s the difference between jelly, jam and preserves anyway?
Jellies are made with fruit juice only and do not contain any seeds or pulp. They’re the firmest of all the spreads and also appear most clear. Pectin is sometimes added to help firm it up. In recipes where a firm shape and consistency are important, jelly is the winner.
Jams are made from mashed, crushed or pureed fruit. It is not strained like jelly, so is usually a softer, spreadable consistency. It also still contains the seeds and pulp of the fruit, so it can still be a little chunky. But since they are cooked down for so long, they’re still spreadable.
Preserves contain the biggest pieces of fruit, usually fresh chopped fruit, that is mixed with a syrup or jam. They typically aren’t smooth and spreadable and appear very chunky. They’re great when you really want the flavor and texture of individual fruits to shine.
And, bonus, marmalade is just preserves made from citrus.
This recipe for mixed berry jam does contain a fair amount of seeds. This is mostly from the blackberries, but something to keep in mind when making this recipe. A fine mesh strainer is handy in removing them, if that’s your taste.
Serve this jam with a simple scone, biscuit or slice of toast, over yogurt, or use it as filling in cake, cupcakes and donuts. Jam also complements super salty meats and cheeses incredibly well.
What did you pair with this jam? Give me a shout!
Until next time. X
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Summer Mixed Berry Jam
- 1 lb blackberries, fresh or frozen
- 1 lb blueberries, fresh or frozen
- 1 lb raspberries, fresh or frozen
- 1/2 lb strawberries, fresh or frozen, hulled and halved
- 3 cups granulated sugar
- zest from 1 lemon
- 1/4 cup lemon juice
- 2 tsp vanilla extract (optional)
- In a large stockpot or saucepan, place all ingredients (blackberries, blueberries, raspberries, strawberries, sugar, lemon zest, lemon juice and vanilla) and stir together.
- Bring to a simmer over medium-low heat.
- Cook for 45 minutes, stirring occasionally.
- Place a large spoonful on a small plate and put it in the freezer for 10 minutes.
- Continue cooking the rest of the jam.
- Run a finger through the frozen jam. If it is thick and stays in place, the jam is ready to remove from heat. If it still appears watery, cook for another 15 minutes.
- Remove from heat and serve at room temperature, or transfer to glass jars or another airtight container.
- large stock pot or saucepan
- small plate
- glass jar or airtight container
I like to use a little bit of vanilla in my jam, jelly, and syrup recipes. It adds a little more depth of flavor and makes it taste sort of like a dessert.
Without preserving, this recipe lasts for 2 weeks in the fridge. See post for tips.
Strawberries contain a lot of water. If you add more than the recipe directs, it will take longer for the jam to cook to the correct consistency.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Stove
- Cuisine: American
- Diet: Vegan
Keywords: mixed berry jam, summer berry jam, berry jam, jelly, jam, preserves