Description
This quick jam is bursting with fresh berry flavor!
Ingredients
Units
Scale
- 8 oz strawberries, washed
- 6 oz raspberries, washed
- 6 oz blackberries, washed
- 1/2 pint blueberries, washed
- 3/4 cup sugar
- zest from 1/2 lemon
- 1 tsp fresh lemon juice
Instructions
- Combine the berries and sugar in a medium/large saucepan and allow to set for 10 minutes. Stir occasionally to macerate the berries and sugar together. After 10 minutes, place over medium heat and bring to a boil. Add the lemon zest and juice, and reduce heat to medium low.
- Cook the berries down for about 20-25 minutes, using a wooden spoon or a potato masher to break the fruit down further as it cooks.
- After about 20 minutes, the jam should be close to set. Take one of the small plates from the freezer and set a teaspoon of hot jam on top. Refrigerate the plate for a minute, and then check to see if the teaspoon of jam wrinkles when pushed with your finger. It should also stay in one place when you tilt the plate. If not, continue cooking for another couple minutes and retest with another cold plate.
- Once the jam has set, add to clean half pint (makes 4) or pint jars (makes 2) and seal the lids. If using a water bath to preserve, process in a rolling boil for 20 minutes (pints) or 15 minutes (half pints.) See notes about cook time.
Notes
The time needed for water bath processing is not included in the cook time displayed on the recipe card. You need to add an additional 15-20 minutes if canning.
Nutrition
- Serving Size: 2 TB
- Calories: 26
- Sugar: 5.7 g
- Sodium: 0.2 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6.5 g
- Fiber: 0.7 g
- Protein: 0.2 g
- Cholesterol: 0 mg