No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mixed Berry Jam

  • yield: Makes 1 pint
Photography: Johnny Miller

advertisement

advertisement

Ingredients

  • 1 pound halved hulled strawberries
  • 1 1/2 cups sugar
  • 1 tablespoon lemon juice
  • 1/2 pound raspberries
  • 1/2 pound blueberries

Cook's Note

Refrigerate, up to 3 weeks, or freeze, up to 6 months.

Directions

  1. Step 1

    In a large saucepan, toss strawberries with sugar. Let sit, stirring occasionally, until sugar is dissolved, 1 hour. Add lemon juice and bring to a boil. Cook, stirring, until berries are soft, 8 to 10 minutes. Add raspberries and blueberries and cook over medium, 25 minutes. Transfer to a clean glass jar, secure lid, and let cool to room temperature.

Source
Everyday Food, September 2012

advertisement

advertisement

Reviews (1)

  • Magic_Cook 24 Aug, 2014

    Thanks for the recipe. I love this jam! I doubled the recipe and it took a couple of hours to cook to the point that is showed in Sarah's video where it drips slowly off the spoon. The jam is even better after a couple of days. We serve it on homemade vanilla ice-cream and also on homemade bread and toast. My husband loves it. I have enjoyed Sarah Carey's videos. She is very entertaining as well as informative. Well done Sarah!