Ingredients
- 4 cups fresh or frozen berries
(strawberry, raspberry, blueberry, mixed berries — your choice) - 2 cups sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (optional but enhances flavor)
Instructions
1. Prepare the berries
Wash and remove stems if using strawberries.
Mash lightly with a fork or potato masher.
You can keep them chunky or smooth depending on the texture you prefer.
2. Cook the jam
In a large pot, add:
- mashed berries
- sugar
- lemon juice
- lemon zest (optional)
Cook over medium heat, stirring often until the sugar melts.
Once it starts boiling, reduce heat to medium-low and continue to cook for 20–30 minutes, stirring occasionally.
The jam will thicken as water evaporates.
3. Check the consistency
Use the cold plate test:
- Place a small plate in the freezer for 5 minutes.
- Drop a spoon of hot jam on the cold plate.
- Push it gently with your finger.
If it wrinkles and holds shape, it’s ready.
If not, cook for 5–10 more minutes.
4. Fill the jars
Sterilize your jars by boiling them for 5 minutes or washing with hot soapy water.
Pour hot jam into jars while it’s still warm.
Leave a little space at the top.
Close lids tightly.
Let jars cool completely.
5. Storage
- Store in the refrigerator for up to 3 weeks
- Or freeze for up to 6 months
- If you fully can the jars (water bath method), they last 6–12 months shelf-stable
Optional Add-ins
You can customize with:
- 1 vanilla bean or ½ tsp vanilla extract
- A pinch of cinnamon
- A handful of whole berries added at the end for texture