Tried and True: Mixed Berry Jam

Wow – first of all, I need to thank all the fabulous people who visited yesterday on my SITS Day – I just was amazed at how many amazing people there were who took a minute to check out Cooking in Stilettos. Thank you thank you thank you!

Over the weekend, I checked out the new Wegmans that opened up in King of Prussia and they had a crazy insane sale going on and the berries beckoned from the produce department, whispering “Aly – buy me buy me“. I couldn’t say no and knew that I’d probably make a few recipes along with some of my favorite strawberry jam. Well, Sunday morning, as I broke out the blueberries for brunch, I got inspired and decided to do a mixed berry jam and, I’m so sorry Barefoot Contessa but I think this mixed berry jam will be one of my fave go-tos this summer. My neighbors are also due for a surprise this week – the SousPug is going to deliver a couple jars to some of his favorite pups (and their respective humans, of course).

Much like the strawberry jam, it’s super simple – you tumble in the berries, add some apple, orange juice and sugar and cook down for a spell. Let cool a bit, and you have summer berry freshness for toast, biscuits, yogurt – the possibilities are endless.

Mixed Berry Jam
 
Ingredients
  • 2 pounds of strawberries
  • 2¼ cups of sugar
  • 3 tablespoons of fresh orange juice
  • 2 pints of blueberries
  • 2 pints of raspberries
  • 1 pint of blackberries
  • 1 small granny apple, diced small
Instructions
  1. Clean and hull the strawberries. Slice the strawberries into quarters and place into a large heavy bottomed Dutch oven.
  2. Clean the blueberries, raspberries and blackberries and add to the strawberries.
  3. Add the sugar and orange juice and let sit for a few minutes to macerate.
  4. Over a medium-high heat, bring the berries to a boil and stir often.
  5. When the mixture comes to a rolling boil, add the diced apple and stir.
  6. Let the mixture continue at a rolling boil, making sure to skim the foam off of the top until the mixture reaches 220 degrees.
  7. When the jam reaches 220 degrees, turn off the heat and let come to room temperature.
  8. When the mixture is at room temperature, you can now place in jars or containers and place in the fridge. It should keep for a couple weeks.
  9. Enjoy.
Notes
Inspired by Ina Garten, The Barefoot Contessa

Gather the ingredients

Mixed Berry Jam - Ingredients

Washing the strawberries

Mixed Berry Jam - Strawberries

Strawberries are sliced and ready to go

Mixed Berry Jam - Strawberries Sliced

Tumble in the berries

Mixed Berry Jam - Berries

Boiling away

Mixed Berry Jam - Boil

Mixed Berry Jam – so simple and full of summer flavor

Mixed Berry Jam

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Comments

    • says

      I don’t think I can buy store jam again after learning how to make my own (with the exception of grape because that has to be bought. There are never any grapes (or raisins for that matter) in the house after I heard what they could do to dogs).

    • says

      I’m not really sure about Splenda but if you try it, let me know how it works out please :) I wonder if you could try it with stevia?

    • says

      Technically you kinda are – you aren’t THAT far from Philly ;) But seriously, once I learn how to can stuff for the pantry – I’ll figure it out, make a new batch and send some to you :)

    • says

      Hi Ms. Mary!!! Let me know how it goes (and, if you can, chop up some extra apple for the pugs over there :) ) I have to confess – Wiggs’ doc will not be pleased that he got slipped a couple bites of crunchy apple. It’s not on his prescribed diet but it made him happy for a hot minute.
      Aly M. recently posted..Tried and True: Roasted Cipollini OnionsMy Profile

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