It’s been about a year since I’ve started making Jams at home. There are a lot of advantages of making jams at home, as it is much healthier option and without any preservatives. And trust me when I say this, I haven’t bought Jam even once since I started making them!
The varieties of Jams that I’ve tried at home include blackberry, strawberry, apple-cinnamon, mix berries, tomato-onion, etc. Mixed berries jam is one of my favorites and it is the same one that I’ve used to make my jam filled cupcakes (the recipe of which I had shared a couple of weeks ago). These home made jams can be stored in airtight jars/containers in the fridge for about a month. You can make them in smaller quantities, as you like.
Here’s what you’ll need for making the Mixed Berries Jam:
Ingredients for Mixed Berry Jam Recipe:
- Mixed Berries: 2 Cups (You can use frozen or fresh, anything is fine. I have used frozen ones and it is a mix of strawberries, raspberries, black berries, red and black currants and cherries)
- Sugar: ½ Cup (you can check if you need more. I like a little tangy-ness so added lesser than usual)
- A pinch of Salt
- Lemon Juice: 1 tbsp
- Lemon Zest: 1 tbsp
Method for Mixed Berry Jam Recipe :
- In a large bowl, combine the berries and sugar, and set them aside for about 10 minutes.
- Transfer them to a heavy pot/pan and place on the gas over medium heat. Bring to a boil. Add the salt, lemon zest and lemon juice and reduce the heat to medium-low.
- Allow the berries to gently simmer for 15 to 20 minutes, or until the fruit breaks down and the mixture starts to cook down, thickening slightly. If the fruit isn’t breaking down on its own, use the back of a wooden spoon or a potato masher to help it out. (If you like a little chunky bits in your jam, you don’t need to mash it much. I like chunky bits in my jam)
4.When almost done, the jam will still be loose (it’ll firm up more as it cools). When it starts to coat the back of a wooden spoon, it is ready. Remove the jam from the heat and pour into your favorite clean glass jars to cool. Cap it and allow it to cool completely.
5. Once cool, transfer the jars to the refrigerator. You can store them up to one or one and half months!
P.S.: Berries have a lot of seeds in them. I personally love the seeds in my jam but if you don’t, then once the jam is done, you can pass it through a strainer to get rid of the seeds.
Doesn’t it look awesome? I love the beautiful color! Go ahead and enjoy making it and I’m sure you’ll love the homemade version more than the store bought ones!