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Mixed Berry Jam

Name: Mixed Berry Jam
Yield: Makes 1 pint
Ingredients: 1 pound halved hulled strawberries; 1 1/2 cups sugar; 1 tablespoon lemon juice; 1/2 pound raspberries; 1/2 pound blueberries

Recipe photo courtesy of Johnny Miller

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

Source: Everyday Food, September 2012

Makes 1 pint

Yield

Ingredients

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

Directions

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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Reviews

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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!
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