Most people make multiple batches of jam in summer and preserve it to enjoy in winter. And, here I am making some jam in the middle of a cold winter day. Then again, when you stay in a place where you have access to local grown fruits almost though out the year, you really don’t have to wait for summer.
All jam begins with delicious fruits— juicy and sweet. It’s extremely important for the fruits to be in their best quality, firm and not too mushy. Unripe fruits will not have the depth of flavor that you are looking for in your jam. So, it’s very critical to try the fruits before you buy a big bag to make the jam. 
Making jam is very easy but preserving jam requires a litte attention to detail. I usually avoid making huge batches as it’s just the two of us at home and neither of us are huge fans of jam.
The experts suggest to use mason jar for storage as it has this flat lid which helps creating vacuum and seals the jar tight. This is a key factor for preserving the jam.
Pectin plays a very important role in making a fruit jam. It is what makes the fruit jam set tightly. It’s like a glue, technically called complex carbohydrate which is present in the cell walls of plants and helps thicken the jam. All fruits have certain content of pectin in them, some high and some low. Depending on what fruit you are using, you might have to use artificial pectin powder.
This recipe has no artificial pectin in it. I used orange juice and lemon juice, which have very high content of pectin and that gave the jam right amount of consistency that I was looking for. I personally don’t prefer jams which are too thick.
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Mixed Berry Jam – Enjoy it fresh or preserve it.
- Total Time: 1 hour 20 minutes
- Yield: 2 half pint jar 1x
Description
Mixed Berry Jam with a hint of herb! It’s sweet and busting with flavors!
Ingredients
- 3 cups (720 ml) fresh strawberries
- 1 cup (240 ml) fresh blueberries
- 1 cup (240 ml) fresh blackberries
- 3 tbsp orange juice
- 2 tbsp lemon juice
- 1 cup (240 ml) honey
- 2 tbsp chopped fresh rosemary
Instructions
- Chop the strawberries in halves or quarters.
- Place the berries in a deep sauce pan and lightly mash the berries using a masher.
- Pour the citrus juice, honey and chopped rosemary.
- Cook in medium heat for about an hour, stirring occasionally until it thickens.
- While it’s cooking, start preparing the jar for preserving.
- Clean the jar, fill it with boiling water and keep it aside for a while. After a while, throw the water and dry the jar completely.
- Pour some more boiling water in a pan and drop the flat lid. Let it stay there unless you are ready to use the flat lid. The idea is to keep the flat lid warm until you ready to seal the jar.
- Once the jam thickens, fill it in the clean jar and wipe the rim of the jar clean with a damp tissue paper.
- Pat dry the flat lid and place it on top of the jar.
- Screw the dome lid ring tightly onto the filled jar.
- Turn the jar upside down. This helps the heat from the jam to contact with the lid and create a vacuum.
- Allow the jam to cool and then, store it in a cool dark place.
- It’s very important to refrigerate the jam after the jar has been opened.
Notes
- I used honey which can be replaced by white sugar.
- Also, you may have to add more sugar or honey depending on the sweetness of the fruits.
- Rosemary is optional and can also be replaced by fresh thyme.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
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Frequently Asked Questions
Why does this recipe skip artificial pectin?
The orange juice and lemon juice both have very high natural pectin content, which is enough to give the jam the right consistency without a powdered additive. The author specifically notes preferring jams that aren’t too thick, and the citrus juices deliver just that balance.
Can I use sugar instead of honey?
Yes — the notes say honey can be replaced with white sugar. The recipe uses 1 cup of honey, so start with the same amount of sugar and adjust to taste depending on how sweet your berries are.
What does turning the jar upside down after sealing actually do?
The recipe instructs you to flip the filled, sealed jar upside down so the heat from the hot jam contacts the flat lid and creates a vacuum seal. This is the key preserving step — once the jar cools right-side up, the vacuum holds the lid tight and keeps the jam shelf-stable in a cool, dark place.
Is the rosemary essential?
No — the notes list rosemary as optional and say it can be replaced with fresh thyme. The recipe calls for 2 tbsp of chopped fresh rosemary, so if you skip it entirely the jam is simply a straight mixed-berry flavor.
