Homemade Berry Jam is a delicious recipe to add to my other Jams and Preserves in the pantry! This year I went all out, I made Strawberry Jam, Cherry Jam, and Orange Jam so this winter I have all these homemade preserves to prepare desserts like the JAM TART or to spread on bread for breakfast. Use the berry jam also to fill cookies like JAM-FILLED BUTTER COOKIES or instead of Custard to fill a Soft Cake! You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
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- Difficulty: Easy
- Cost: Expensive
- Preparation time: 10 Minutes
- Portions: 2.2 lbs
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 1/2 cups berries (raspberries, blackberries, blueberries)
- 2 cups cups sugar
- 1 lemon
Preparation
Wash the blackberries, blueberries, and raspberries very well under running water.
Place the washed and dried berries into a large pot.
Add the sugar and lemon juice.
Turn on the heat under the pot, first at high flame, then when it starts to boil, lower to the minimum.
Cook the berry jam over low flame for about 50 minutes, or until, when placing a teaspoon on a plate, the jam doesn’t slide off.
Once ready, mix well and distribute the jam in sterilized glass jars.
Turn the jars upside down and let them cool completely.
When the jam is completely cooled, a vacuum seal will have formed.
Storage
Store the Berry Jam in vacuum-sealed jars for 1 year, once opened, keep it in the fridge and consume it within 2 weeks.
