Mixed Berry Jam

64 Ratings
  • 5 11
  • 4 13
  • 3 23
  • 2 14
  • 1 3

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

Everyday Food, September 2012

Gallery

Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 1 pint
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

Cook's Notes

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

Advertisement

Reviews (1)

64 Ratings
  • 5 11
  • 4 13
  • 3 23
  • 2 14
  • 1 3
Martha Stewart Member
08/24/2014
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!
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 01/26/2022