This fresh berry jam could not be easier to whip up and makes for an amazing multipurpose summer condiment. Spoon the warm jam straight from the skillet over slices of pound cake, toast, biscuits, ice cream, waffles, or even savory dishes like grilled pork tenderloin. Or let it cool down, transfer to jars, and use it for breakfast, cheese boards, and more down the road. You can stash your quick skillet jam, stored in an airtight container, in the refrigerator for up to a month.Skillet Mixed Berry JamThis recipe originally appeared on

Margaret Dickey
Recipe by Extra Crispy


Credit: Photo by Kelsey Hansen / Prop Styling by Audrey Davis / Food Styling by Margaret Dickey

Recipe Summary test

20 mins
1 1/2 cups


Ingredient Checklist


Instructions Checklist
  • Melt butter in a 10-inch cast-iron skillet over medium. Add berries, sugar, honey, lime juice, vanilla, and salt. Cook, mashing berries occasionally with the back of a wooden spoon or potato masher, until thickened, 10 to 12 minutes. Serve warm, or cool and store in an airtight container in refrigerator up to 1 month.