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.
Gather the ingredients
Washing the strawberries
Strawberries are sliced and ready to go
Tumble in the berries
Mixed Berry Jam – so simple and full of summer flavor
- 2 pounds of strawberries
- 2 1/4 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
- Clean and hull the strawberries. Slice the strawberries into quarters and place into a large heavy bottomed Dutch oven.
- Clean the blueberries, raspberries and blackberries and add to the strawberries.
- Add the sugar and orange juice and let sit for a few minutes to macerate.
- Over a medium-high heat, bring the berries to a boil and stir often.
- When the mixture comes to a rolling boil, add the diced apple and stir.
- Let the mixture continue at a rolling boil, making sure to skim the foam off of the top until the mixture reaches 220 degrees.
- When the jam reaches 220 degrees, turn off the heat and let come to room temperature.
- 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.