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Mixed Berry Jam

  • yield: Makes 1 pint
Photography: Johnny Miller




  • 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.


  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.

Everyday Food, September 2012



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!