Go Back

Homemade Rustic Mixed Berry Jam

A vibrant, textured small-batch jam made from a blend of fresh raspberries, blackberries, and strawberries. Cooked without added pectin to highlight the intense natural fruit flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 2 cups
Course: Breakfast, Condiment
Cuisine: American, French
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Jam Ingredients
  • 4 cups mixed fresh berries raspberries, blackberries, hulled strawberries
  • 2 cups granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest optional
  • 1 pinch salt

Equipment

  • Large, wide heavy-bottomed pot
  • Wooden Spoon
  • Glass jars with lids
  • Small plates (for testing set)

Method
 

  1. Wash berries and hull strawberries. Cut large strawberries into quarters. Leave smaller berries whole for texture.
  2. Combine fruit, sugar, and lemon juice in a large, heavy-bottomed pot. Stir and let macerate at room temperature for 30-60 minutes.
  3. Place a few small plates in the freezer for testing the set later.
  4. Bring the fruit mixture to a boil over medium-high heat, stirring constantly to dissolve sugar.
  5. Continue to cook at a rapid boil, stirring frequently and skimming off foam, until the jam thickens (about 15-30 minutes).
  6. Test for set: place a teaspoon of jam on a frozen plate and return to freezer for 2 minutes. If it wrinkles when nudged, it is done.
  7. Remove from heat, stir in lemon zest if using, and ladle into hot, sterilized jars. Secure lids and let cool completely before refrigerating.

Notes

For long-term shelf storage, process jars in a boiling water canner for 10 minutes. Otherwise, store in the refrigerator for up to 3 weeks.