Mixed Berry Jam

Mixed Berry Jam – a super easy, no pectin, homemade jam with strawberries, raspberries and blueberries. Great to store in the fridge, freezer, or you can can it!

One of the best things about summer is all the fresh fruit and berries. It is sad how quickly they come and go, so I will do whatever I can to preserve those delicious sweet berries! This mixed berry jam is the perfect thing to make that can give you those fresh berries for months to come.

And what is better on a toasted English Muffin than homemade jam?!

What’s The Difference Between Jam and Jelly

The difference really comes down to texture. If jam is made by mashing the fruit, so there are still chunks of fruit and it has more texture to it.

Jelly is made from pureed fruit, so it smooth and doesn’t have much texture at all. And then there are preserves with are made with whole chunks of fruit. So a lot of different names, with small differences in the size of fruit used.

What You’ll Need

• Berries
• Sugar
• Lemon Juice

Homemade jam is super simple with just a few ingredients. You will notice that this doesn’t use pectin.

How To Make Mixed Berry Jam

1. Chop your fruit so it is about all the same size. In a large bowl mix together chopped fruit, sugar, and lemon juice. Let sit at room temperature for about 2 hours, stirring every so often. You want everything to get nice and juicy and the fruit to start to break down. The fresher the fruit, the faster this will happen.
2. After a couple of hours transfer to a large pot and bring to a boil over medium high heat. Use a potato masher to mash the fruit and get it to the consistency you desire.
3. Boil for 20-40 minutes, stirring frequently. Cook to 220º for until the jam separates when you put a spoonful on a frozen surface. See tips below for more details on how to know when your jam is done.
4. Remove from the heat and let cool for about 30 minutes.
5. Transfer to clean jars or air tight containers. Place in the fridge to cool completely. If you are canning, you can do the whole canning process at this point instead of just putting it in the fridge.

Can You Use Frozen Fruit

You can, but the results will be a little different. Frozen fruit tends to have more liquid in it, so it won’t thicken quite as much. The sugar in the recipe is what helps it “set” up more, so you will want to increase the sugar by 1 cup as well. Fresh fruit is definitely best, but if it is the middle of winter and you are craving jam, frozen fruit will work!

How To Know If Jam Is Done

There are a couple ways you can test your jam as it cooks to know if it is done.

1. You can use a thermometer to test the temperature. You want to cook the jam until about 220º F. This is cooked enough that as it cools it will thicken to the right consistency.
2. The other method is to put a spoonful of hot jam on a very cold (almost frozen) plate or spoon. Let is cool for 15-20 seconds and then run your finger through the mixture. If it separates and stays that way, it is done. If it runs back together it needs more time cooking.

I like to put a couple of big spoons in the freezer when I start cooking the jam, so they are cold when I want to start testing.

Recipe Tips

• Using fresh fruit leads to the best jam. Just make sure not to wash your berries until you are ready to use them.
• use whatever mix of berries you want. You need about 3 pounds of berries, so whatever makes up that works great! I used a mix of strawberries, raspberries and blueberries for mine.
• Be sure to keep a close eye on the jam while it is cooking. You want to cook with a low boil for 20-40 minutes, until it starts to thicken. You will want to test this every few minutes after 20 minutes to see if it ready. Check the How To Know If Jam Is Done section above for more tips.
• When you are chopping your fruit it is best to make them all close to the same size. The blueberries are obviously pretty small, so I chop the strawberries pretty close to the same size as the raspberries.

Storing Homemade Jam

This recipe can be stored in the fridge for about a month, or you can freeze for up to 6 months. This doesn’t call for canning, but that also doesn’t mean you can’t can it. If you know how to can and prefer to use that method, once the jam is cooked, you can follow your normal procedure for canning.

I am not a canner, but I love that you can just store this in the fridge or freezer without any extra work!

Using Mixed Berry Jam

There are so many uses for jam, but here are a few other recipes that it is extra delicious on.

• On toasted Honey Oat Bread
• Use in Strawberry Crumb Bars
• As a filling in Homemade Crepes
• Put on Pancakes
• Use in Peanut Butter & Jelly Muffins

More Summer Fruit Recipes

• Strawberry Bread
• Blueberry Banana Bread
• Strawberry Muffins
• Raspberry Sauce
• Lemon Blueberry Cake
• Raspberry Lemon Cupcakes
• Blueberry Waffles
• Fresh Strawberry Pie

Continue to Content

Yield: 6 - half pint jars

Mixed Berry Jam

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Mixed Berry Jam - a super easy, no pectin, homemade jam with strawberries, raspberries and blueberries. Great to store in the fridge, freezer, or you can can it!

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

• 3 pounds mixed berries
• 3 cups sugar
• 1/2 cup lemon juice

Instructions

1. Chop your fruit so it is about all the same size.
2. In a large bowl mix together chopped fruit, sugar, and lemon juice. Let sit at room temperature for about 2 hours, stirring every so often. You want everything to get nice and juicy and the fruit to start to break down. The fresher the fruit, the faster this will happen.
3. After a couple of hours transfer to a large pot and bring to a boil over medium high heat. Use a potato masher to mash the fruit and get it to the consistency you desire.
4. Boil for 20-40 minutes, stirring frequently. Boil for 20 minutes and then start to check for doneness. You can cook until the mixture is at 220º F. Or you can test on a frozen surface. Put about a tablespoon of jam onto a frozen spoon or plate, let cook for about 15 seconds, and then run your finger through it. If it separates and doesn't run together at all, then it is done. If it is not done, cook for 5 minutes and test again.
5. Remove from the heat and let cool for about 30 minutes.
6. Transfer to clean jars or air tight containers. Place in the fridge to cool completely. If you are canning, you can do the whole canning process at this point instead of just putting it in the fridge.

Notes

Store in the fridge for 1 week or the freezer for up to 3 months.

I like to put a couple of large spoons in the freezer when I start cooking the berries. That way I can have them ready when it is time to test if the jam is done.

Nutrition Information

Yield

64

Serving Size

1
Amount Per Serving Calories 46Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 12gFiber 1gSugar 11gProtein 0g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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