Homemade Mixed Berry Jam

Ingredients

4 cups mixed berries (strawberries, raspberries, blackberries, or blueberries), fresh or frozen
2 cups granulated sugar
2 tbsp lemon juice
1 tsp lemon zest (optional)
1 tbsp fruit pectin (optional, for a thicker jam)

Wash and prepare the berries. If using strawberries, chop them into small pieces.
Place the berries in a large saucepan and gently mash with a potato masher or fork.
Add the sugar, lemon juice, and lemon zest. Stir well.
Bring the mixture to a boil over medium-high heat, stirring frequently.
Reduce the heat and simmer for 20–30 minutes, stirring occasionally, until the jam thickens. If using pectin, add it according to the package directions.
To test the consistency, place a small spoonful on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.
Pour the hot jam into sterilized jars, leaving about ¼ inch (6 mm) of headspace.
Seal the jars with lids and let them cool completely before refrigerating.

Refrigerator: Up to 3 weeks.
Freezer: Up to 6 months.
If processed using proper water-bath canning methods, unopened jars can be stored in a cool, dark place for up to 1 year.

Serving Ideas: Spread on toast, biscuits, pancakes, waffles, yogurt, oatmeal, or use as a filling for cakes and pastries.