This Cherry Berry Jam is a combination of raspberries, strawberries, and cherries, creating the perfect sweet and tart spread! Use this versatile recipe on anything from toast to cake!
The cherry-strawberry-raspberry trio is definitely one of my favorite jam combinations. The raspberries break down nicely, and help provide a great balance to the sweetness of the strawberries and cherries.
This recipe will fill up a medium sized jar, making it perfect for gifting! Adding some ribbon, a few stickers, or a personalized label can help make a jar that much more special!
Due to the versatility of this jam, I love doubling the recipe so I have plenty to use! When making a larger batch, you do have to be a little more patient while waiting for the water to evaporate, but it’s definitely worth it!
Cherry Berry Jam Ingredients
- Cherries
- Strawberries
- Raspberries
- Lemon Juice : I recommend using freshly squeezed lemon juice, but using store-bought will work as well.
- Maple Syrup : This can also be substituted for your sweetener of choice, such as agave syrup or honey. Feel free to adjust the amount you use, depending on which sweetener you choose.
All of the fruits can be used either frozen or fresh. Keep in mind that frozen fruit will have a slightly higher water content due to the ice, so the cooking time will need to be increased.
How to Make Cherry Berry Jam
- Roughly chop cherries and strawberries into slightly smaller pieces, making sure to pit the cherries. If using frozen fruit, you may need to wait just a few minutes to make this easier.
- Add all the fruit to a medium sized saucepan over medium high heat, stirring until fruit begins to soften and release juice.
- Mix in the maple syrup and lemon juice, stirring constantly.
- After the mixture begins to bubble and boil, turn the heat down to medium.
- Use the back of a spoon (or any utensil) to mash any larger pieces of fruit, until you reach a more uniform consistency. If you prefer some pieces of fruit in your jam, don’t mash all the way.
- Continue to stir and cook for around 10-15 minutes, until the jam has thickened up. Keep in mind that the jam will continue to thicken as it cools down.
- Finally, remove the saucepan from heat, and let the jam cool down completely before storing.
That’s it! It’s a super simple recipe and pretty hard to mess up! The jam will still taste great if you let it get too thick, and if it’s too thin you just continue cooking!
Some Helpful Tips
- If using frozen fruit, I recommend thawing it first, as this will help speed up the cooking process and make it easier to mash. However, the end result will be the same either way!
- While cooking the fruit, don’t wait for too much of the water to evaporate out. The jam will thicken quite a bit while cooling down, so keep this in mind when deciding what consistency to leave it at.
Cherry Berry Jam Storage
This jam will last for quite a while if you store it correctly! Keep in an air-tight container in the fridge and it should stay good for around 3 weeks.
Can this jam be frozen?
Yes! If you make a large batch of this jam feel free to store some in the freezer for later. If keeping it in a mason jar, leave a little bit of empty space inside the jar so the jam has room to expand.
Serving Suggestions
This jam is extremely versatile, but some of the ways I like using it include:
- In a PB&J sandwich
- On some rice cakes with chia seeds sprinkled on top
- As a topping for oatmeal, overnight oats, or chia pudding
- Layered into a plant-based yogurt parfait
- As a filling for cupcakes or a layer in cakes
- Spread on top of pancakes or waffles
If you make this recipe and enjoy it, please let me know in the comments below! I’d love to hear what you think!
More Recipes You’ll Love!
- Chocolate Nice Cream
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- Mango Peach Jam
- Vegan Parmesan Cheese
- Chocolate Overnight Oats
- Blueberry Chia Jam
Cherry Berry Jam
Ingredients
- 1½ cups raspberries
- 1 cup cherries
- 1 cup strawberries
- 3 tbsp maple syrup
- 2 tbsp lemon juice
Instructions
- Roughly chop cherries and strawberries into smaller pieces.
- Add all fruit to medium saucepan over medium high heat, stirring occasionally until fruit begins to soften and release juices.
- Mix in maple syrup and lemon juice, stirring until fruit begins to bubble and boil.
- Turn heat down to medium, continue to stir, and use the back of a spoon to break down some of the larger pieces of fruit to preffered consistency.
- Continue to cook for around 10-15 minutes, until jam has thickened. (Jam should NOT come together quickly after running spoon through it.)
- Remove from heat and let cool completely before storing.