Berry Jam Recipe
American · Condiment · 30 min total
A simple, homemade berry jam bursting with fresh fruit flavor. Perfect for spreading on toast, scones, or using as a filling for desserts.
10
min prep
min prep
20
min cook
min cook
32
servings
servings
56
kcal/serving
kcal/serving
Ingredients
- 4 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- 2 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1/2 teaspoon unsalted butter (optional, to reduce foaming)
Instructions
- Wash and hull strawberries if using; cut large strawberries into halves or quarters. Leave smaller berries whole.
- In a large, heavy-bottomed pot, combine berries, sugar, and lemon juice. Let sit for 10 minutes to macerate.
- Place pot over medium-high heat and bring to a rolling boil, stirring frequently to prevent sticking.
- Once boiling, add butter if desired to reduce foaming. Continue boiling, stirring often, until mixture thickens and reaches 220°F (105°C) on a candy thermometer, about 15-20 minutes. Alternatively, test for doneness by placing a small amount on a chilled plate; if it wrinkles when pushed with a finger, it's ready.
- Remove from heat and let cool for 5 minutes. Skim off any foam with a spoon.
- Ladle jam into clean, sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes for long-term storage, or refrigerate for up to 3 weeks.
Tips
- For a smoother jam, mash the berries with a potato masher before cooking.
- Store in the refrigerator for up to 3 weeks, or freeze for up to 6 months.
- To test jam set without a thermometer: place a small plate in the freezer before starting. Drop a spoonful of jam onto the cold plate; if it holds its shape and wrinkles when pushed, it's done.
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