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Cherry blueberry jam in a jar.

Easy Mixed Berry Jam (small batch)

Prep Time: 5 minutes
Cook Time: 20 minutes
Author: Tracy Halasz

Ingredients

  • 4 cups mixed berries (fresh or frozen)
  • 2-4 tablespoons fresh lemon juice
  • 1-3 tablespoons maple syrup

Instructions

Preparing the Fruit (Use 4 cups of any fresh/frozen fruit)

  • Wash fresh fruit, remove and discard the stems and pits*, cut large fruit into pieces. The frozen fruit is good to go straight into the pan. I used 2 cups cherries, 1 cup blueberries, 1 cup cranberries.
  • Place 2 small plates or bowls into the freezer for testing the jam later.
  • Combine the fruit, lemon juice, and maple syrup in a medium saucepan over medium-high heat. Stir occasionally until the fruit starts to cook.
  • As the fruit starts to break down, use a large slotted spoon or potato masher to mash the fruit to your desired jam consistency (smooth or chunky).
  • Continue to cook over medium-high to high (stirring frequently) until the jam has thickened (~15 minutes). Taste and adjust sweetness as needed. Check to see if the jam is done using the frozen plate test (see recipe notes below).
  • Remove the jam from the heat and let cool. The jam will thicken more as it cools. Store in a clean glass jar with a lid in the refrigerator.

Notes

  • Any fruit: This homemade jam is very customizable. Use 4 cups of any berries you enjoy (raspberries, blueberries, strawberries, cranberries, etc). 
  • How to remove cherry pits: If you don't have a cherry pitter, use a firm straw to push the pit out through the top (stem end) of the cherry. Or use a knife to slice the cherries in half and pull the pit out (the messiest option).
  • How to tell if the jam is set: To test for doneness, drop a small amount of jam onto a frozen plate. Let it sit for a moment, then run your finger or a spoon through the jam. If the line stays, the jam is ready; if it runs back together, it needs to cook a bit longer.
  • Pro Tip: Some fruit takes up to 30 minutes to reduce - it depends on the size and type of fruit, how juicy it is, and how hot you cook it. The jam does thicken as it cools. After you've made homemade jam a few times, you will instinctively know when it's ready!
  • Storing refrigerator jam: In the fridge for 3-4 weeks or in the freezer for up to 6 months.
  • Yield: ~1 ¼ cups of mixed berry jam