Homemade mixed berry jam is so simple to make and so good! Making this homemade jam only requires a little effort and you can customize it like I did here with rosemary or your own additions. With some frozen berries (or fresh), you can have a homemade jam ready in under an hour. Easy and so much better than store bought.
Why I love this mixed berry jam recipe
I love this berry jam recipe because I can make it any time of year since it uses frozen fruit. Frozen fruit is picked at its peak and then flash frozen so it tastes really fresh and amazing when it is cooked.
Don't be afraid to buy frozen! This berry jam recipe can also be adjusted to make homemade strawberry jam, homemade blackberry jam or whatever choose.
Tips for making the best berry jam
- The longer your berry jam cook on the stovetop, the thicker it will become. This is because you are reducing down the mixture. If you prefer thick preserves, just add a few minutes to the cooking time.
- Fresh lemon or bottle lemon both work really well in this recipe. Both types of lemon have pectin which will help set the preserves.
- If you don't like extra chunky style berry jam (like pictured) then you can mash down the berries throughout the cooking process until it becomes smooth. I like to use a potato masher for this step.
Additions to this homemade mixed berry jam
- Fresh Rosemary. One small sprig added in to the mixture is all you need.
- Vanilla. All you need for this is 1 tsp.
- Cardamom. If you access to cardamom pods, that works best and 1 pod lightly crushed to release the essence of the cardamom is perfect to add in to the mixture while it is cooking. Just be sure to remove it before adding it to the jar.
Additions are not necessary and this homemade jam tastes great just the way it is in its pure form. I love making this jam in its pure form and using one jar of it for my Triple Berry Shortbread Tart dessert!
It is so easy to make and a huge hit with everyone.
Other fruit jams you can make with this recipe
This recipe is fully customizable and can be made as strawberry jam or any other fruit that you choose. The great part about this recipe is it uses frozen or fresh fruit so whatever you have on hand, you can use.
I hope you give this a try and you will see how easy homemade preserves can be!
How to use homemade jam
I love making homemade jam and preserves because they can be used for so many things, Here are some of my favorite ways to use them:
- In Pb&J sandwiches
- As a topping for my mini cheesecake bites.
- I love adding homemade preserves to my ricotta pancakes and vanilla scones.
- You can also add it to a cheese board since preserves and cheese go so well together.
More fruit recipes for you
- Nectarine Jam
- Blueberry Sauce
- Berry Sauce
- Peach Cobbler with Pie Crust
- Peach Galette
- Apple Galette
- Strawberry Galette
- Cranberry Sauce
- Cranberry Lemon Crumble Bars
- Sugared Cranberries
- Blackberry Puree
Mixed Berry Jam with Rosemary
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Ingredients
- 1 10 oz bag of frozen strawberries thawed you can use fresh fruit as well
- 1 10 oz bag of frozen blueberries thawed you can use fresh fruit as well
- 1 cup of honey
- 1 extra large lemon juiced or 2 small lemons juiced
- 4 tablespoon of orange juice optional
- 1 large sprig of rosemary optional
Instructions
- Add all of your ingredients into a medium sauce pan over medium heat and bring to a simmer.
- Once the berries come to a simmer mix well and lower the heat to medium low and continue to simmer for about 1 hour making sure to stir it every 5 minutes or so.
- After 1 hour your berries should have broken down and should be thickened and reduced by almost half.
- Once your berries are mostly broken down, remove your rosemary sprig and take off the stove to cool for 5 minutes.
- It will look a little thinner than jam at this point because it is hot but it will thicken as it cools.
- Pour your jam into clean containers with a lid and continue to let it cool completely with the lid off, about 30-40 minutes.
- Once completely cooled, place the lid on and refrigerate to chill.
- Once chilled you can use your jam over toast, on scones, added to ice cream or anything else that goes well with it 🙂 Your jam should stay fresh for up to 3 weeks in the refrigerator.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Beth says
This was very good
Sarah says
Easy and delish. I left out the rosemary because I didn't have it but it was great on its own