Fruit Jam
A glossy, sweet homemade fruit jam bursting with natural fruit flavor. Made with mixed fresh fruits and just the right amount of sugar, this versatile spread comes together in one pot and sets beautifully. Perfect on toast, swirled into yogurt, or spooned over pancakes.
For 32 servings
- prep
Prepare the fruit.
Wash all the berries thoroughly. Hull the strawberries and roughly chop them into small pieces. Leave blueberries and raspberries whole.
- mix
Combine fruit, sugar, and water in the saucepan.
Place the chopped strawberries, blueberries, raspberries, sugar, and water in a heavy-bottomed saucepan. Stir well to coat all the fruit with sugar.
TIPA heavy-bottomed pan prevents scorching as the jam thickens. - boil · ~5 min
Bring the mixture to a rolling boil.
Set the saucepan over medium-high heat and bring to a boil, stirring frequently. Once boiling, use the masher to gently crush the fruit to your desired consistency.
- simmer · ~35 min
Simmer and stir until the jam sets.
1.Reduce heat to medium-low and let the jam bubble gently, stirring every few minutes to prevent sticking.2.After 20 minutes, add the lemon juice and stir well.3.Continue simmering until the jam thickens and coats the back of the spoon (about 10-15 more minutes).TIPThe jam is ready when you can drag a spoon across the bottom of the pan and the jam parts for a moment before coming back together. - other · ~1 min
Test the set.
Place a small spoonful of jam on a chilled plate. Let it sit 30 seconds, then push with your finger. If it wrinkles and doesn't flood back, the jam is ready. If still runny, cook 5 minutes more and test again.
- rest · ~10 min
Cool and transfer to a jar.
Remove the saucepan from heat and let the jam cool for 10 minutes. Skim off any foam from the surface. Carefully ladle into a sterilized glass jar and let cool completely before sealing.
TIPLetting the jam cool slightly before jarring helps the fruit distribute evenly instead of floating to the top. - rest
Refrigerate until fully set.
Once the jar is cool enough to handle, seal it and refrigerate. The jam will continue to set as it chills. Keeps in the refrigerator for up to 3 weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed saucepan to prevent the jam from scorching as it thickens.
- 2For the best set, test the jam on a chilled plate—if it wrinkles when pushed, it's ready.
- 3Let the jam cool for 10 minutes before jarring so the fruit distributes evenly.
- 4Skim off foam after cooking for a clearer, more attractive final jam.
- 5Store the jam in sterilized jars and refrigerate; it keeps for up to 3 weeks.
- 6Crush the berries gently after boiling if you prefer a chunkier texture.
Adapt it for your goals.
Low-sugar
Reduce sugar to 1 cup and use a no-sugar pectin to still get a good set; perfect for those watching their sugar intake without sacrificing fruitiness.
spicedSpiced
Add 1/2 teaspoon cinnamon and 1/4 teaspoon cardamom with the sugar for a warm, aromatic jam that pairs beautifully with scones or cheese.
seedlessSeedless
After simmering, press the jam through a fine-mesh sieve to remove raspberry seeds; ideal for those who prefer a silky-smooth texture.
Why this is on our healthy list.
Rich in Antioxidants
Mixed berries like strawberries, blueberries, and raspberries are packed with anthocyanins and vitamin C, which help protect cells from oxidative stress.
No Artificial Preservatives
This homemade jam relies on sugar and lemon juice for preservation, free from the additives found in many store-bought jams.
Good Source of Fiber
The whole berries retain natural fiber, aiding digestion and helping you feel fuller longer—especially with the blueberry seeds and strawberry flesh.
Frequently asked questions
Runny jam usually means it wasn't cooked long enough. Use the chilled plate test—if it doesn't wrinkle, simmer 5–10 more minutes and test again until set.
