Four Berry Jam
Bursting with the irresistible flavors of strawberries, blueberries, raspberries, and blackberries, this Four Berry Jam is the ultimate homemade preserve for berry lovers. Perfectly balanced with a touch of sweetness from granulated sugar and a hint of tang from fresh lemon juice, this small-batch jam highlights the vibrant, natural taste of summer's finest fruits. The recipe uses pectin for a beautifully thick, spreadable texture, making it ideal for slathering on toast, dolloping over yogurt, or drizzling onto desserts. With just 15 minutes of prep and straightforward canning instructions, this jam is a beginner-friendly way to preserve the season’s bounty and enjoy homemade goodness year-round. Whether you’re new to jam-making or a seasoned pro, this delightful recipe will fill your pantry with jars of fresh berry bliss.
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Ingredients
- 2 cups strawberries
- 1.5 cups blueberries
- 1.5 cups raspberries
- 1.5 cups blackberries
- 4 cups granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons pectin
Directions
Step 1
Wash and hull the strawberries, then dice them into small pieces. Rinse the blueberries, raspberries, and blackberries under cool running water, ensuring all berries are clean and debris-free.
Step 2
In a large heavy-bottomed pot, combine all the berries. Use a potato masher or fork to lightly crush the berries, releasing their juices while leaving some texture.
Step 3
Add the granulated sugar and lemon juice to the pot. Stir until the sugar begins to dissolve into the berry mixture.
Step 4
Place the pot on medium-high heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. Lower the heat slightly and let it simmer for 10–15 minutes, stirring occasionally.
Step 5
Stir in the pectin, ensuring it is well incorporated. Continue to cook the jam on a low simmer for an additional 15–20 minutes, stirring frequently, until the mixture thickens. To test if the jam is ready, place a small amount on a chilled plate—it should wrinkle slightly when pushed with your finger.
Step 6
Once the jam has reached the desired consistency, remove it from the heat and skim off any foam that has formed on the surface.
Step 7
While the jam is still hot, ladle it into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth, and seal with sterilized lids and bands.
Step 8
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Step 9
Remove the jars from the water bath and let them cool completely on a towel or rack. Once cooled, check that the lids have sealed properly by pressing the center of each lid—it should not pop back when pressed.
Step 10
Store the sealed jars in a cool, dark place for up to one year. Refrigerate after opening and consume within one month.
Nutrition Facts
| Serving size | 1834.8 grams (1834.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3501 |
| Total Fat 4.90g | 6% |
| Saturated Fat 0.10g | 1% |
| Polyunsaturated Fat 1.50g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 2% |
| Total Carbohydrate 900.50g | 327% |
| Dietary Fiber 38.60g | 138% |
| Total Sugars 857.00g | |
| Protein 9.50g | 19% |
| Vitamin D 0IU | 0% |
| Calcium 159mg | 12% |
| Iron 4mg | 21% |
| Potassium 1002mg | 21% |
Source of Calories