Mixed Berry Jam

There is a point when you look at the berries in your refrigerator and they just aren’t the same. I used to get really frustrated. I am always so ambitious when I buy fresh produce at the Farmer’s Market, and disappointed when we cant’t get through them fast enough.

Fortunately, I came up with a fast jam recipe. Most of you have sugar and some form of citrus in your kitchen. Thats all you need.

I try to save my jars, but if you don’t have one, you can grab mason jars, inexpensively, at most grocery stores.

Get your toast ready and enjoy!

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Mixed Berry Jam

This can be made with any berries, really. I like to make a mixed berry jam when my berries are to far gone to eat alone but still good to cook with.
Course: Everything Else
Cuisine: American
Keyword: berries, blueberries, cherries, jam, strawberry


  • 1-1/2 Pound mixed berries, or any fruit, washed and trimmed
  • 1/2 cup Granulated White Sugar
  • 1 Tangerine juiced. You can use orange or lemon too.


  • In a heavy bottom saucepan toss the berries and the sugar together.
    Turn heat on to medium low until sugar is melted and juices from berries are coming out.
    Turn heat up to full medium and let berries come to a boil, stirring occasionally.
    Reduce heat and continue a slow boil and reduce until nice and thick.
    Add the tangerine juice and stir in.
    At this point the jam should be very thick.
    Remove from heat and carefull spoon into an 8-16 ounce Mason jar. Cover tightly and store in refrigerator for up to two weeks.

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