Fresh homemade triple berry jam! So easy and delicious you’ll never want to buy store bought jam again. With only a few simple ingredients and about 20 min you’ll be jammin’ in no time! And no pectin or fancy tools required!
I see a lot of recipes online for making very large quantities of jam, typically for canning purposes. Which are great, but sometimes you just don’t want to get THAT involved in jam making or invest in canning equipment quite yet. At least I didn’t.
Enter the perfect individual sized batch of berry jam!
Yielding a generous 1 pint this recipe is a great way to try out jam making for the first time. It easily fits into one mason jar so you wont have loads of jam crowding up your precious fridge space.
Of course there are the classic ways to enjoy a great jam…spread on toast with butter, or a classic PB&J, but I have another recipe I’ll be showcasing this berry jam in in a few days! Stay tuned.
How to make perfect homemade berry jam:
- Start by checking over your berries and picking out any stray leaves, stems or berries that may have gone bad.
- Give the fruit a gentle rinse under water to clean and drain in a colander or on paper towels.
- Once on the heat stir the mixture every few minutes to help with even cooking and to make sure nothing burns on the bottom of the pan.
- Use a large wooden spoon or a potato masher to help break down the berries about half way through cooking.
- Jam is ready when it is thick enough to coat the back of a wooden spoon without being runny. You should be able to create a clean line through the jam on the spoon with no spreading back together.
- If you’re in doubt that your jam is the correct thickness try out the freezer test.
- Freezer test: place a small plate in the freezer for 5 min. Remove from freezer and place a tsp of the hot jam onto the plate. Allow to sit for 1 min. After a minute create a line through the jam, just like we did on the back on the spoon. The jam should keep both halves separate and not ooze back together. Alternatively you can lift the plate on its side and the jam should only travel slowly towards the edge. If the jam is too runny then it requires longer cooking time.
Triple Berry Jam
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: about 1 pint 1x
Description
A quick and easy recipe for small batch triple berry jam. Fresh, sweet and easily customizable with a few simple ingredients and no pectin required.
Ingredients
- 18 oz berries (such as blackberries, blueberries, raspberries – 6 oz each)
- 1 cup granulated sugar
- 2 tbsp lemon juice
Instructions
- Combine all ingredients into a medium saucepan. Place over medium heat and bring to a simmer, stirring periodically.
- Simmer for about 20 minutes, or until thickened. As the fruit cooks use the back of a spoon or potato masher to help break down the berries. Jam is ready when it coats the back of a spoon and a clean line can be drawn through it without spreading back together.
- Remove from heat and allow to cool for at least 1 hour before transferring to a jar and chilling.
Notes
- Easily customize this recipe by adjusting the type and/or ratio of berries used.
- To make smooth jam, strain warm jam through a fine mesh sieve to remove any seeds.
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