Use any mixture of berries to make this jam without any pectin. Adding lemon juice to the jam prevents botulism and is required if canning.
Prep time: PT5M
Cook time: PT20M
Rating
4.82 stars (33 reviews)
Keywords
jam
Ingredients
6 cups berries such as strawberries, raspberries, blackberries and blueberries
2 cups sugar
2 tablespoons bottle lemon juice
Categories
Breakfast
Cuisine
American
Steps
In a large saucepan, add the berries, sugar and lemon juice. Gently stir the berry mixture and bring to a boil over medium-high heat. Reduce to a soft boil on medium heat and cook, uncovered, stirring frequently, for about 20 minutes or until the jam has thickened.
To test the thickness of the jam, at the start of cooking time place a few spoons or ceramic ramekins in the freezer for 10 minutes. Take out one spoon or ramekin and add a dollop of jam to the back of the spoon or ramekin. If it mostly sets, you're ready to go. If it's too runny, cook and tests in 5 minute increments until the jam sets on the spoon. If the jam is not set, continue to cook for 5 minute increments.
Spread on toast or sandwiches once cooled, or transfer jam to a glass jar with a fitted lid and store in the refrigerator for up to 2 weeks.
Nutitrion
Serving Size: 1 tablespoon
Calories: 30 kcal
Carbohydrates: 8 g
Protein: 1 g
Fat: 1 g
Saturated Fat: 1 g
Sodium: 1 mg
Sugar: 7 g
Reviews
Marianne C. on 2023-08-09 (5 stars): I used frozen blueberries that I picked two years ago, and it turned out fabulously. I love that it isn’t overly sweet.
M VenRooy on 2023-07-10 (5 stars): Absolutely delicious!
Anja on 2023-05-19 (5 stars): Just as easy and delicious as you promised! Thank you!
Audrey on 2022-07-28 (5 stars): Thank you for the ideas on this! I followed it, but strained the wild blackberries to remove seeds and added several strawberries that were really ripe. I used raw honey instead of sugar, but used less as I had tasted it before cooking it. I had to add 1T cornstarch mixed with a bit of the lemon juice and blackberry juice I reserved, because I used too wide a pan to get up to that temp. (I was also paranoid it would burn if I turned up the gas from medium-high to max temp.) It tastes delicious!
Gina on 2020-12-25 (5 stars): Delicious ,yummy and so easy. Thank you again.
Fran on 2020-05-19 (5 stars): Oh my god!!! This is an amazing recipe! Thank you. This was my first time ever making jam and it came out perfect (the spoon test for consistency is very accurate!). I don’t like the store-bought jams because they taste mainly of sugar, in this one the berries’ flavour prevails! Never buying again :-)
Lori on 2020-05-09 (5 stars): I used this recipe to make wintergreen berry jam as I have them growing naturally in abundance around my house. Picking them is laborious work because they grow so close to the ground. I had only 2 cups but saw that the berry to sugar ratio was 3:1 so I added 2/3 cup sugar after washing the berries and placing them in a small saucepan. When they had cooked for a while, I realized I would need to run them trough the food processor to get my desired texture. I then put them back in the saucepan and cooked a few more minutes until I had achieved the consistency I wanted. I couldn't wait to try it so I put some on a slice of buttered toast. Pleasantly surprised with its unique light wintergreen flavor. Thank you for the recipe idea. I will use it again!
