4.8 from 99 votes
20-Minute Berry Jam
This 20-Minute Berry Jam blends strawberries, raspberries, blackberries, and blueberries with sugar and lemon juice to create a thick, sweet spread. The cooking process softens and breaks down the berries, concentrating their flavors into a set jam. It’s ideal for toast or sandwiches, offering a homemade preserve option without long cooking times or canning requirements.
Prep Time
5 mins
Cook Time
20 mins
Servings:
60
servings
Calories:
30 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 60 servings
Amount Per Serving
Calories 30
% 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.