Maine Berry Season

Mixed-Berry Jam


  • 2 cups blueberries
  • 2 cups  blackberries
  • 2 cups  strawberries, hulled
  • Grated zest and juice of 1 lime
  • 1/2 cup  fresh lemon juice
  • 2 cups  sugar


1. Have ready 6 hot, sterilized half-pint (8–fl. oz./250-ml) jars and their lids.

2. In a large nonreactive saucepan, gently stir together the berries, lime zest and juice, lemon juice and sugar. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, until the jam has thickened, about 15 minutes. It will continue to thicken as it cools.

3. Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

4. Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 6 half-pint  jars