Homemade Mixed Fruit Jam Recipe | Mixed Fruit Jam Recipe | Mixed Fruit Jam | Fruit Jam | Homemade Mixed Fruit Spread | Mixed Fruit Jam Ingredients | Mix Fruit Jam Ever | Best Mix Fruit Jam |

 

Homemade Mixed Fruit Jam Recipe | Mixed Fruit Jam Recipe | Mixed Fruit Jam | Fruit Jam | Homemade Mixed Fruit Spread | Mixed Fruit Jam Ingredients | Mix Fruit Jam Ever | Best Mix Fruit Jam | Mixed Fruit Jam (Without Pectin): Here is a comprehensive mixed fruit jam recipe compiled from various sources:

Ingredients:

16 oz (1 lb.) Strawberries, 6 oz Raspberries, 6 oz Blueberries (or any combination totaling ~2 lbs.)

For every cup of berry pulp, add 2/3 cup of sugar

2 tablespoons fresh lemon juice

Homemade Mixed Fruit Jam Recipe

Instructions:

Prepare your jars. Place the jam jars upside down on a baking tray in an oven preheated to 140°C (275°F). Place 2 small plates (saucers) in the freezer for later use (to test for setting).

Macerate the fruit. Combine the fruit, sugar, and lemon juice in a large bowl. Stir well to ensure the sugar is thoroughly mixed. Cover the bowl and let it sit at room temperature for 4 hours. This draws out the fruit juices and enhances the flavor.

Cook the jam. Pour the berries and sugar together into a large, heavy-bottomed pot (such as a Dutch oven). Let it sit for at least 15 minutes, stirring occasionally to ensure the sugar mixes in and dissolves completely. Cook the fruit over medium heat until the berries burst and their juices begin to boil; this will take approximately 15 minutes.

Boil until set. Once the sugar has completely dissolved, increase the heat and boil for about 10 minutes, until the fruit begins to soften and the jam starts to thicken.

Check for setting. Remove a small plate from the freezer, spoon a small amount of jam onto it, and then return the plate to the freezer for one minute. Run your finger through the jam—if it wrinkles, it means the jam is ready. If it hasn't reached the setting point yet, continue boiling it and check every 5 minutes.

Reduce the foam. Once the jam has set, add a small piece of butter; this will help reduce the foam that forms on the surface of the jam.

Fill the jars. Remove the jars from the oven and fill them with the jam. Tightly seal the jar lids and set them aside to cool. Label the jars and store them for up to one year.

Tips and Notes

Flexibility in Fruit Selection. You can customize this mixed berry jam recipe to suit your preferences; just ensure that the total quantity of fruit remains the same. You can choose any ratio based on your taste and the fruits you have available.

Fresh or Frozen Fruit: Both Can Be Used. You can use either fresh or frozen fruit to make this jam. Frozen fruits may not require as much mashing as fresh ones—they will naturally soften as they thaw. Be sure to save and use all the fruit juices, as they are packed with flavor.

Why Lemon Juice? Lemon juice helps balance the pH level of the jam, which allows it to set properly; it also adds just the right amount of tartness to balance out the sweetness.

Pectin Levels Vary. Fruits with high pectin content (such as blackberries, gooseberries, etc.) set more quickly and yield a slightly larger batch of jam. Berries with low pectin content (such as strawberries, blueberries, etc.) take significantly longer to cook down and yield a slightly smaller batch.

Low-Sugar Option. If you wish to reduce the amount of sugar, consider using 'Pomona's Pectin'—a unique type of pectin that allows you to achieve a proper set without adding excessive sugar; alternatively, you can use other sweeteners such as honey or maple syrup.

Storage: You can prepare this berry jam recipe as 'refrigerator jam,' which will remain fresh for several weeks, or as 'freezer jam,' which will keep for up to 6 months. If properly canned and sealed, the jam will maintain its peak quality in your kitchen pantry for up to 18 months.