• 32servings
  • 20minutes
  • 9calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 4 1/2 cups fresh assorted berries , we use

  2. 1 1/2 cups of each, blueberries, raspberries and blackberries

  3. cup sugar

  4. 1/4 cup water

  5. 2 tablespoons lemon juice

  6. 1 (8oz) heatproof container, such as a mason jar, see storage tip

Instructions Jump to Ingredients ↑

  1. In a medium pot add the berries, sugar, water and lemon juice. Mix once very briefly with a rubber spatula to combine. Cover and bring up to a boil over medium high heat, about 3 minutes. Uncover pot and continue to boil, without stirring, until thickened, about 14- 15 minutes. If it’s boiling up to the top of the pot, turn the heat down slightly, but, you’ll want to keep the mixture boiling the entire time. Note: It’s ok for it to be a little runny as it will thicken more in the refrigerator. Our jam, unlike most, will remain a little runny, even after it cools and thickens. We like it this way!

  2. Remove from heat and gently mix the preserves once with a rubber spatula. Carefully ladle hot preserves into a glass jar or other heatproof container, seal tightly and store in the refrigerator, see storage tip.

  3. This is best refrigerated over night before using. Once cooled the preserves thicken a bit.

  4. Store in the refrigerator for up to a month.


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