20-Minute Berry Jam
User Reviews
4.8
20-Minute Berry Jam
Description
20-Minute Berry Jam combines four types of berries—strawberry, raspberry, blackberry, and blueberry—with sugar and lemon juice. The mixture is gently boiled then simmered, stirring frequently until the jam thickens, which usually takes about 20 minutes. The lemon juice helps balance sweetness and set the jam. The texture is spreadable and slightly chunky from the fruit. This jam can be transferred to jars and refrigerated for up to two weeks or sealed properly in sterilized jars for longer storage.
Its fresh berry flavors and quick preparation make it a practical choice for home cooks who want a versatile fruit spread. The mixture can be tested for thickness by chilling a spoon in advance to check for setting. This jam pairs well with breads and can be used instead of commercial preserves.
To preserve the jam long term, sterilize jars and process them in a boiling water bath for 10 minutes, allowing sealed jars to be stored up to a year. If not sealed, refrigeration limits storage to about a month. The yield fills approximately four half-pint jars.
Ingredients
- 6 cups strawberry roughly slice the strawberries to help them break down, such as
- 6 cups raspberry
- 6 cups blackberry
- 6 cups Blueberry
- 2 cups sugar
- 2 tablespoons lemon juice bottle
Instructions
- In a large saucepan, add the berries, sugar and lemon juice. Gently stir the berry mixture and bring to a boil over medium-high heat. Reduce to a soft boil on medium heat and cook, uncovered, stirring frequently, for about 20 minutes or until the jam has thickened.
- To test the thickness of the jam, at the start of cooking time place a few spoons or ceramic ramekins in the freezer for 10 minutes. Take out one spoon or ramekin and add a dollop of jam to the back of the spoon or ramekin. If it mostly sets, you're ready to go. If it's too runny, cook and tests in 5 minute increments until the jam sets on the spoon. If the jam is not set, continue to cook for 5 minute increments.
- Spread on toast or sandwiches once cooled, or transfer jam to a glass jar with a fitted lid and store in the refrigerator for up to 2 weeks.
Notes
- Sterilize jars and lids before filling with hot jam for safe storage.
- Leave ¼ inch space at the top of jars to prevent overflow when sealing.
- Remove air bubbles by gently tapping jars before sealing.
- Process filled jars in a boiling water bath for 10 minutes to achieve proper sealing and longer shelf life.
- Unsealed jars should be refrigerated and used within one month.
- Jam sets once cooled—test thickness by chilling a spoon or ramekin before cooking and testing dollops.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60servings
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 30kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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