Mixed Berry Jam

With all the fresh berries at the Market, why not make jam!  A lot of people are intimidated by making jam, which often means they skip it all together. Honestly, it's super-easy and one of the greatest ways to preserve summer flavors for later in the year. Once you see how easy it is (and how much more delicious than store-bought), I think you're going to be a convert.  Don’t want to try it, then gram some Aunt Mema’s Jam from Pastured Perfect.


mixed berry jam.jpg
  • 1 pound halved hulled strawberries
  • 1 1/2 cups sugar
  • 1 tablespoon lemon juice
  • 1/2 pound raspberries
  • 1/2 pound blueberries

Cook's Note:

Refrigerate, up to 3 weeks, or freeze, up to 6 months.


1.   In a large saucepan, toss strawberries with sugar. Let sit, stirring occasionally, until sugar is dissolved, 1 hour.

2.    Add lemon juice and bring to a boil. Cook, stirring, until berries are soft, 8 to 10 minutes.

3.    Add raspberries and blueberries and cook over medium, 25 minutes.

4.   Transfer to a clean glass jar, secure lid, and let cool to room temperature.

 Recipe courtesy of Martha Stewart  Living