Use up your almost over-the-hill berries for the sweetest homemade jam that cooks in just 20 minutes.
Who else finds themselves guilty of the best of healthy intentions and buys too many berries that then start to look like Yoda as they ripen faster than you can eat them? It’s okay, not to worry, there’s a remedy for that: Homemade jam.
The thing is, homemade jam is the perfect remedy for those fresh berries that are at, or have just passed the point, of being perfectly ripe for snacking. Just because they may not be picture perfect is no reason for tossing them out.
The berries may not look the same the day they went into the fridge—with a few more dimples and their skin beginning to look a bit withered—but that’s my signal that their sweetness just leveled up, making them perfectly ready for crunchy sourdough toast and this easy to make, sweet berry jam.
How to Make Homemade Jam
This easy jam makes it silly to think of getting your jam any other way. I can make it any night of the week while cooking dinner (or in the morning too) and keep in the fridge and eat until it’s gone. Or, if you’re in the canning mode, double, triple, or quadruple the recipe where I’ve shared directions for canning the jam too. It’s so fresh and so good you’ll be finding yourself making it all of the time. Unlike what you may find at the grocery store, you know exactly what’s in it.
Because I like to use more ripe berries, I use 3 parts berries to 1 part sugar in my jam, eliminating the need for a lot of added sugar. For this batch I used 6 cups berries to 2 cups sugar. If your berries are tart or underripe, you may need to add more sugar. Taste test your mix once it’s started cooking and add more sugar if needed.
The simple ingredients for berry jam include:
- your favorite combination of berries including strawberries, raspberries, blackberries, blueberries, cherries (not a berry but still a favorite to add to the mix.)
- sugar: I use half the amount of sugar than other recipes I’ve seen
- lemon juice: lemon juice not only adds a brightness to the jam but also helps the pectin develop and keeps the jam from botulism if canning.
For this jam I used strawberries, raspberries and blueberries. The berries have natural pectin in them that thickens the jam after it cooks and cools, so there’s no need for adding extra. There is a trade-off however. The riper the berry, the less pectin they will retain so the possibility of a thinner jam is there, but they’ll also be sweeter so you’ll need less sugar.
You may be wary of using blueberries in a red berry jam, thinking they’ll change the color of the jam. But not to worry, it won’t make your jam darker. Blueberries deepen the flavor of the combination jam and add more pectin too.
As the jam and sugar cooks together, the berries will macerate and begin to break down. Smash the berries with a whisk or wooden spoon as they cook to help them break down further.
A foam will likely form on the top of the jam as it cooks. Use a fine skimmer to skim the foam off and discard.
How to Tell When Jam Is Done Cooking
Because it only thickens once it cools, guessing when jam is thick enough to stop cooking can be a big question mark.
So, use this trick to tell when jam has thickened: Set a few metal spoons or very small ceramic ramekins in the freezer when you start your cooking. Then, add a dollop to the back of one frozen spoon or ramekin and see if the jam thickens.
If it is set and doesn’t run you’re ready to go. If it’s too runny, cook and test again in 5 minute increments until the jam sets to your liking.
Why Add Lemon Juice to Jam
Besides adding brightness to the jam, adding lemon juice makes jam safe for canning by bringing the pH levels down and preventing the growth of bacteria after canning.
If canning your jam, use bottled lemon juice where the acid level will be more consistent than when using fresh lemons. If making this as a refrigerator jam, fresh lemon juice will work just fine, or you can skip the lemon juice altogether.
To make the jam smoother after its cooked, give it a whiz with an immersion blender or pulse in the blender a few times—remember to leave the round part of the blender lid off for the heat to escape, but cover loosely with a kitchen towel.
Recipes Ideas with Jam
- Slather on toast with nut butters, ricotta cheese, or cottage freeze
- Frosted Berry Hand Pies
- Strawberry And Quinoa Parfait
- Monte Cristo Waffle Sandwich
- Strawberry Cheesecake Cream Puffs
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
20-Minute Berry Jam
Ingredients
- 6 cups berries such as strawberries, raspberries, blackberries and blueberries (roughly slice the strawberries to help them break down)
- 2 cups sugar
- 2 tablespoons bottle lemon juice
Instructions
- In a large saucepan, add the berries, sugar and lemon juice. Gently stir the berry mixture and bring to a boil over medium-high heat. Reduce to a soft boil on medium heat and cook, uncovered, stirring frequently, for about 20 minutes or until the jam has thickened.
- To test the thickness of the jam, at the start of cooking time place a few spoons or ceramic ramekins in the freezer for 10 minutes. Take out one spoon or ramekin and add a dollop of jam to the back of the spoon or ramekin. If it mostly sets, you're ready to go. If it's too runny, cook and tests in 5 minute increments until the jam sets on the spoon. If the jam is not set, continue to cook for 5 minute increments.
- Spread on toast or sandwiches once cooled, or transfer jam to a glass jar with a fitted lid and store in the refrigerator for up to 2 weeks.
Notes
Nutrition
Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
Marianne C.
I used frozen blueberries that I picked two years ago, and it turned out fabulously. I love that it isn’t overly sweet.
Good to hear Marianne!
Marianne C.
I have I ton of frozen blueberries that I picked at a farm. Can I use them for this recipe? Thanks.
Yes that would work great Marianne!
M VenRooy
Absolutely delicious!
Charu
could frozen berries be used instead for this recipe ? would it alter the jam quality or flavour ?
Hayley
Hi there, you could definitely use frozen!
Anja
Just as easy and delicious as you promised! Thank you!
Happy to hear it!
Audrey
Thank you for the ideas on this! I followed it, but strained the wild blackberries to remove seeds and added several strawberries that were really ripe. I used raw honey instead of sugar, but used less as I had tasted it before cooking it. I had to add 1T cornstarch mixed with a bit of the lemon juice and blackberry juice I reserved, because I used too wide a pan to get up to that temp. (I was also paranoid it would burn if I turned up the gas from medium-high to max temp.) It tastes delicious!
I’m glad you enjoyed Audrey!
Gina
Delicious ,yummy and so easy. Thank you again.
Gina
Thank you Heidi for delicious and very easy recipe. Had gathered 3 bags of blackberries and had in freezer waiting for granddaughter to come so we make together. With virus she was not allowed to travel so I made marmalade for when she can we can enjoy . Have a Merry Xmas.
Fran
Oh my god!!! This is an amazing recipe! Thank you. This was my first time ever making jam and it came out perfect (the spoon test for consistency is very accurate!). I don’t like the store-bought jams because they taste mainly of sugar, in this one the berries’ flavour prevails! Never buying again :-)
Heidi
Happy you liked it Fran!
Lori
I used this recipe to make wintergreen berry jam as I have them growing naturally in abundance around my house. Picking them is laborious work because they grow so close to the ground. I had only 2 cups but saw that the berry to sugar ratio was 3:1 so I added 2/3 cup sugar after washing the berries and placing them in a small saucepan. When they had cooked for a while, I realized I would need to run them trough the food processor to get my desired texture. I then put them back in the saucepan and cooked a few more minutes until I had achieved the consistency I wanted. I couldn’t wait to try it so I put some on a slice of buttered toast. Pleasantly surprised with its unique light wintergreen flavor. Thank you for the recipe idea. I will use it again!
Ashley @ Foodie Crush
YUM! Thanks for trying and for sharing your process.
ThopTv
Thanks for the blog very much!! I made too much filling for the blueberry pie so I decided to make the rest into jam!!
Ashley @ Foodie Crush
Great idea! Sounds yummy!
sunny995
really enjoyed this jam recipes…it was really fantastic for great idea..
sunny995
really enjoyed this jam recipes…it was really fantastic for great idea..
sunny995
Kids like to eat jam..it was really great and i would make recipe with jam..thank u for a nice article
rikki chinna
Most of the kids like to eat jam…i will be making recipes with jam.Thank you for share your great article…
HP Setup
Kids like “Jam” a lot; they prefer it more in comparison to ketchup & other things because it is sweet, and when it will be homemade they will like it more. Good to have the recipe, if there will be any problem with it then will surely reply.
lohi
My child was always eating Jam and it was really fantastic and thnak you for your great article –
Ashley @ Foodie Crush
Thanks! Enjoy!
Download Office
Jam is a favorite of kids, I hope they like homemade jam which I will be making through this recipe for them.
Brenda
What if you are using rhubarb? How does that affect the recipe for jam?
Hi Brenda, I haven’t used rhubarb in the jam recipe but I bet it would be tasty. I would suggest chopping it quite fine before cooking since it is fibrous. You will also want to increase the sugar since rhubarb is tart, and you may need to add more time for cooking. My friend Krissy has a good recipe for it here https://selfproclaimedfoodie.com/how-to-make-strawberry-rhubarb-jam/