Small Batch Mixed Berry Jam
This small batch mixed berry jam uses strawberries, blueberries, and raspberries with less sugar than usual and no pectin. Store in the fridge, no canning necessary. Yields 8 ounces.
Servings: 8 ounces
Calories: 235kcal
Equipment
Ingredients
- 16 ounces strawberries hulled and quartered
- 6 ounces raspberries
- 6 ounces blueberries
- ½ cup granulated sugar
- 1 tablespoon fresh lemon, lime or orange juice
Instructions
- Toss the berries and sugar together in a large, heavy-bottomed pot such as a Dutch Oven. Let sit for at least 15 minutes, periodically tossing to coat and to dissolve the sugar (this process helps coax the juices out of the fruit). Place a small plate in the refrigerator to chill (you’ll use this later to test the consistency of the jam).16 ounces strawberries, 6 ounces raspberries, 6 ounces blueberries, ½ cup granulated sugar
- Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. Increase the heat to medium-high. Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 – 50 minutes. How much it breaks down will depend on the fruit’s type and ripeness: for example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely. As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You’ll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tar-like boil with larger bubbles: This is the stage at which it’s most important to stir constantly along the bottom of the pot to prevent scorching and sticking (sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn) It’s also the stage at which splattering may occur, so take care in stirring.
- Once the jam reaches a slow, thick boil, add lemon / lime / orange juice and continue to cook, stirring constantly until the jam returns to its previous consistency (before you added the juice), about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: it should hold its shape on either side without appearing watery or runny. If it’s not there yet, cook a few minutes more (note: some fruit, like strawberries, contain more water and less natural pectin than other fruit, like raspberries. This means the jam will never be quite as thick or gelled, but it will still be delicious).1 tablespoon fresh lemon, lime or orange juice
- Once jam has reached the right consistency, remove from the heat. Add jam to an 8-ounce canning jar, mason jar or two 4-ounce jars and store in the refrigerator.
Notes
- Store jam in the refrigerator, using within a couple of weeks.
- Recipe adapted from Alison Roman.
Nutrition
Calories: 235kcal | Carbohydrates: 48g | Protein: 2.2g | Fat: 4.4g | Saturated Fat: 0.7g | Sodium: 125.7mg | Fiber: 2g | Sugar: 31.2g
