Most jam recipes are big-batch affairs: they require tons of fruit and result in large quantities of the final product. While this works fine when you have plenty of time (and storage), often a quick jam is what you really need. We like to whip up this recipe when we’re headed to a last minute brunch or whenever a jam-craving strikes—it’s that easy. Feel free to use whatever berries you have on hand, but we like a combination of strawberries, raspberries and blackberries best.
Quick Mixed Berry Jam
12 oz fresh berries (about 2 1/4 cups)
1 cup plus 2 tablespoons sugar
1 1/8 teaspoon lemon juice
Pinch of coarse salt
In a large, heavy pot, stir together berries, sugar, lemon juice and salt. Bring to a boil, stirring to dissolve sugar and mashing lightly to break down the berries. Skim any foam from surface. Cook, stirring frequently as jam thickens, for 8 to 9 minutes. Remove from heat.
Strain half the jam through a fine sieve into a bowl; discard seeds. Return strained jam to pot. Return jam to a boil, then remove from heat. Let cool before using or storing.