Lauren's Four-Berry Wedding Jam

This recipe can be made in triple batches.

  • Yield: Makes 1 1/2 quarts (6 cups), enough to fill three 1-pint jars

Photography: Raymond Hom

Source: Martha Stewart Weddings, Summer 2010


  • 4 cups mixed berries (about 12 ounces fruit) -- raspberries, strawberries (trim, and cut in half or into fourths depending on size), blueberries, and blackberries
  • 6 cups sugar
  • 1 envelope (3 ounces) Sure-Jell Certo liquid fruit pectin


  1. Prepare the jars: Bring a large pot of water to boil, and add the jars and lids. Keep in boiling water while making the jam.

  2. Combine the fruit and sugar in a large pot over medium-high heat. Stir occasionally, until the sugar begins to dissolve, about 5 minutes. After all of the berries have cooked down some, but before it's boiling, use a potato masher to smash the berries a bit. Make sure there are chunks of fruit in the jam, but not very large ones. Bring fruit and sugar to full rolling boil, about 5 more minutes.

  3. Stir in the pectin; bring back to full rolling boil for 1 minute. Pieces of fruit should still be visible.

  4. Fill the jars with the jam, and seal. Flip the jars upside down on a cooling rack on the counter for approximately 5 to 8 minutes. Then flip them right-side up. You should hear a popping noise, signaling that the jars have sealed properly. Discard any that do not properly seal.


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