Lisa Atwood, Rebecca Courchesne, Rick Field

Mixed Berry Jam

Name: Mixed Berry Jam
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Ingredients: 4 cups (1 lb/500 g) raspberries; 3 cups (1½ lb/750 g) sugar; 4 cups (1 lb/500 g) blueberries; 4 cups (1 lb/500 g) blackberries; ¾ cup (6 fl oz/180 ml) fresh lemon juice

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

You can experiment with the ratio of berries in this recipe and, if you like, substitute 2 cups (½ lb/250 g) hulled and halved strawberries for 2 cups (½ lb/250 g) of the raspberries. The blackberries and blueberries give the jam lots of body as well as an intense berry flavor.

Ingredients

4 cups (1 lb/500 g) raspberries
4 c

Preserve
Gluten-free
Vegan

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, gently toss together the berries, sugar, and lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, stirring frequently, until the jam has thickened, about 15 minutes. It will continue to thicken as it cools.

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