Clarke Mixed Berry Jam
Sweet, tart, and impossibly glossy — this mixed berry jam turns a handful of berries into something luxurious. The Wolf Convection Steam Oven does the quiet work of sanitizing and sealing, turning homemade jam into something effortlessly professional. Spread it on morning toast, swirl it through yogurt, or serve it alongside a cheese board for a glossy, fruit-forward touch that feels both simple and special.
PREP TIME: 25 minutes
COOK TIME: 25 minutes
LEVEL: Intermediate
YIELD: 10 (4-oz) jars
Ingredients
- 5 cups mixed berries (blueberries, raspberries, blackberries, and chopped strawberries)
- 2 ½ cups granulated sugar
- 2 ½ tablespoons fresh lemon juice
- 2 ½ tablespoons fruit pectin (such as Sure-Jell or Ball powder)
Method of Preparation
- Sanitize the jars
Arrange clean jars and lids upright on the solid oven pan.
Select the “Sanitize – Jars” preset on your Wolf CSO and run the full cycle.
Leave jars inside on Warm Hold until ready to fill—this prevents cracking when the hot jam goes in. - Cook the jam
Combine berries and lemon juice in a heavy saucepan. Lightly mash to release juices.
Stir in pectin with sugar and bring to a full rolling boil over medium-high heat, stirring constantly. Cook on the rolling boil for about 1 minute, or until a thermometer reads 220 °F / 104 °C.
Remove from heat and skim any foam. - Fill and seal
Remove warm jars from the oven.
Ladle hot jam into jars, leaving about ¼ inch of headspace.
Wipe rims clean, secure lids fingertip-tight, and place jars back on the solid pan, spaced slightly apart. - Preserve the jars
Select the “Preserve – Jam/Jelly” preset and run the full cycle (about 30 minutes).
Let jars rest in the oven 5 minutes, then transfer to a towel-lined counter.
Cool 12–24 hours. The lids should be concave and firm when pressed—this means they’re sealed. - To Store
Store sealed jars in a cool, dark pantry for up to 1 year. Once open, refrigerate and enjoy within 3-4 weeks.
Chef’s Tip
Try swapping in peak-season fruit from your local market—think raspberry-peach in August or cranberry-apple in November.
For an instant brunch upgrade, warm a jar in your Wolf CSO on Steam 210 °F and spoon it over ricotta toast or buttery biscuits.
