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Mixed Berry Jam

Set aside some of the season's bounty. Preserved as a jam, juicy strawberries, raspberries, and blueberries can be enjoyed throughout the year

  • Yield: Makes 1 pint

Photography: Johnny Miller

Source: Everyday Food, September 2012


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


  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.

Cook's Notes

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

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