Summertime Triple Berry Jam (Small Batch)

I love making my own jam, don’t you? This triple berry jam is jam-packed full of the taste of Summer. The combination of strawberries, raspberries, and blueberries preserved at their peak for enjoying all year round! While this is a small batch, this jam recipe can always be doubled or even tripled if you have a glut of berries from your Summer garden.

Here is why you are going to love this triple berry jam

It’s a small batch. Sometimes you just want to preserve a small amount. Whether the garden isn’t producing heaps or you just feel like preserving something for the pantry, I’ve got you!

No preservatives. Nil. Nada. Nothing. Just fresh fruit and sugar.

Yes, jam has sugar in it, but think of all the vitamins and minerals in all that fruit. Health benefits right there!

What you need to get started

• Fresh strawberries, washed and hulled, red raspberries and blueberries. Be sure to use ripe fruit at its peak. Underripe fruit lacks flavor and over-ripe fruit can lack the necessary pectin required for the jam to thicken.
  
  
• Sugar. I use white sugar for this recipe.
  
  
• A fresh lemon.

Equipment you’ll need

I make my homemade jams in either my large copper jam pan (big batches) or my Le Creuset 20cm cast iron casserole. You’ll also need a ladle, potato masher (suitable for high heat), and sterilized hot preserving jars.

While not essential, I’m a big fan of using a jam funnel when I’m transferring hot liquid into jars or bottles. Not only does it help with wastage and filling and spilling jam everywhere, but it also makes things a bit safer and I tend to touch the funnel instead of the hot jars when filling.

The details

1. Combine the washed berries, sugar, and lemon juice in a large mixing bowl. Leave to macerate for 3 hours.
   
   
   
2. Transfer the fruit mixture into a heavy-based, large pot.
   
   
   
3. On a medium-high heat, bring to a full rolling boil. Reduce the heat a little to simmer for 30-35 minutes stirring continuously to ensure none of the jam sticks to the pan.
   
   
   
4. Skim any scum that comes to the surface of the fruit and sugar mixture.
   
   
   
5. About halfway through cooking time, use a potato masher to give the berries a good mash and even out the consistency. 
   
   
   
6. The jam is ready when it coats the back of a metal spoon. If you can swipe your finger in a line over the back of the spoon and it leaves a clear line, then it’s good to go! The consistency of the jam should not be runny, but a little thickened and gloopy.
   
   
   
7. Ladle the hot jam into sterilized preserving jars. Tighten the lid and then turn the jar upside down and leave until cool before turning right side up again.

How to use this three-berry jam recipe

Hello Sunday morning pancakes! Don’t deny yourself a scoop of ice cream with it. Total perfection!

In this strawberry jam crumble slice. It’s a lunchbox favorite in our house and I like to switch it up with whatever seasonal jam I have in the pantry.

On these Irish buttermilk scones. The biggest question then is if you put the jam first or the cream?!

Is there ever a day when mixed berry jam smeared on a piece of toast, English muffins, or a soda farl isn’t a good start to the day?

Storage

Once jam has been preserved into jars, store them in the pantry away from direct sunlight for up to 12 months.

Obsessed with preserving each season? Me too. Try these recipes…

• Balsamic fig jam
• Lemon and passionfruit curd
• Balsamic Roasted Strawberries
• End of Summer Slow Roasted Tomatoes 
• Dehydrated Garlic Flakes (and how to make garlic powder) 

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