• Skip to main content
  • Skip to primary sidebar

A Farmgirl's Kitchen® logo

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
    • Privacy Policy
  • Farm Fresh
  • Recipes
  • Contact
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
    • Privacy Policy
  • Farm Fresh
  • Recipes
  • Contact
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Sauces & Jellies » Mixed Berry Jam

    Published: Jun 21, 2018 · Modified: Mar 3, 2021 by Jessica Robinson · This post may contain affiliate links

    Mixed Berry Jam

    5.1K shares
    • Facebook
    • Email
    Jump to Recipe
    Homemade mixed berry jam in Mason jelly jars, sitting on light oatmeal color kitchen towel cooling.
    Vintage Mason jar with mixed berry jam sitting on reclaimed wood

    This homemade Mixed Berry Jam recipe is simple to make with strawberries, blueberries, and raspberries. Homemade jam is easy to make with pectin.

    Homemade mixed berry jam in a vintage Ball canning jar. Berries in pint containers.

    If you are looking for a great recipe to try, you’ll love my Triple Berry Jam. It’s a combination of strawberries, blueberries and blackberries. A very tasty combination.

    I love to stock up on berries when they are in season and plop them in the freezer. There is absolutely nothing wrong with freezing berries. If you freeze them at the peak of perfection, they maintain impeccable taste when you need them later. Try my Raspberry Rhubarb Jam recipe.

    How do you make homemade jam?

    My mom and dad taught us so much. I remember asking my mom one day, how hard is it to make your own jam?? She said simple. You start with fresh ingredients, a little sugar, citrus pectin and cook it on the stove top. Then can it up. Simple. I will say that homemade jam takes patience and time. You need to focus completely on the pot of jam or you will burn it. Do it on a day you can completely focus on a great pot of homemade jam.

    Order a Ball Enamel Water Canner. This will be your favorite tool for making homemade jams, pickles, and more. The kit comes with everything you’ll need to get going!

    What is the difference between jam, preserves, and jelly?

    I’ve been asked many times, what is the difference between jam, preserves, and jelly! Jam is made up of slightly more sugar than fruit, preserves are more fruit than sugar and jelly is made out of fruit juice. All of these will typically have some sort of citrus pectin to make them gel.

    How do you make Mixed Berry Jam with Pectin?

    Cook the strawberries, blueberries and blackberries over low to medium heat until soft. Lightly mash the fruit with a potato masher. Meanwhile, prepare a boiling water canner. Heat the jars and lids in simmering water until ready to use. (note: I use a commercial pectin, called Pomona’s Pectin in all of my jams- you can buy it on Amazon.)

    In a large measuring cup, combine 2 cups sugar with the pectin. Add the lemon juice and sugar-pectin mixture to the berries. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently with a wooden spoon. Boil for 1 minute. Add the remaining 5 cups of sugar immediately, and bring back to a hard boil for 1 minute, stirring constantly. Turn the heat on low to medium. Skim foam if necessary.

    How do I eliminate the foam on top of the jam?

    Mixed berry jam in pint mason jars cooling on the counter

    I also use a vegetable defoamer to eliminate foam. This is something used in the production of maple syrup and is also available online. After the jam comes to a rolling boil, sprinkle in the defoamer and stir. It will knock down the foam.

    How do you can homemade jam?

    blackberries and raspberries in pint containers at the farm

    Ladle hot jam into the hot jars, leaving ½ inch head-space. Wipe the rim of the jar with a damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and allow to cool completely. I use a pair of rubber-tipped tongs to easily handle hot jars. Check the lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Store jars in a cool, dry place.

    More Jam Recipes

    • Raspberry Rhubarb Jam
    • Raspberry Peach Jam

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there and a photo if you have one! Follow Farmgirl’s Kitchen on FACEBOOK and PINTEREST and subscribe my mailing list for ALL the latest recipes!

    5 from 18 votes
    Mixed berry jam in vintage Mason jar
    Print Rate this Recipe

    Mixed Berry Jam

    Prep Time30 mins
    Cook Time20 mins
    Total Time50 mins
    Making homemade jam is super simple and oh so yummy!
    Course: Preserves
    Cuisine: American
    Servings: 12 jars
    Calories: 494kcal
    Author: Jessica Robinson

    Ingredients

    Mixed Berry Jam

    • 3 cups strawberries
    • 2 ½ cups blueberries
    • 2 ½ cups blackberries
    • 7 cups granulated sugar divided
    • 1 (1.75-ounce) package fruit pectin
    • 1 tablespoon freshly squeezed lemon juice

    Instructions

    Mixed Berry Jam

    • In a 8-quart saucepan, cook the strawberries, blueberries and blackberries over low to medium heat until soft. Lightly mash the fruit with a potato masher. Meanwhile, prepare a boiling water canner. Heat the jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
    • In a large measuring cup, combine 2 cups sugar with the pectin. Add the lemon juice and sugar-pectin mixture to the berries. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently with a wooden spoon. Boil for 1 minute. Add the remaining 5 cups of sugar immediately, and bring back to a hard boil for 1 minute, stirring constantly. Turn the heat on low to medium. Skim foam if necessary.
    • Ladle hot jam into the hot jars, leaving ½ inch head-space. Wipe the rim of the jar with a damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and allow to cool completely. Check the lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Store jars in a cool, dry place.

    Recipe Notes

    I use a pair of rubber-tipped tongs to easily handle hot jars.
    Do NOT turn jars upside down to seal. Jam can potentially get under the seal and it will NOT seal properly!

    Nutrition

    Calories: 494kcal | Carbohydrates: 127g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 127mg | Fiber: 3g | Sugar: 123g | Vitamin A: 85IU | Vitamin C: 31mg | Calcium: 17mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

    « Blood Orange Grilled Chicken
    Raspberry Muffins »

    Reader Interactions

    Comments

    1. Cassidy says

      June 08, 2022 at 4:17 pm

      5 stars
      This was my very 1st foray into canning, only had 1 jar not seal. I used the plethora of fresh fruit I had leftover from a party, included some raspberries and just a few black grapes to fill void of the blackberries I lacked, it turned out fantastic. My only issue was my potato masher was too big to hit the blueberries and the quartered strawberries, so I ended up throwing the mix, minus the last 5 cups of sugar, into my blender to get the consistency I was seeking. I ended up with 20 half pints filled. All in all, great recipe and very well written instructions.

      Reply
      • Jessica Robinson says

        June 08, 2022 at 4:28 pm

        Oh thank you so much Cassidy!! I’m so happy that you enjoyed the recipe and made it work for you! I use a potato masher that has smaller holes in it and will mash better.

        Reply
    2. MommaLala says

      May 03, 2022 at 9:24 pm

      5 stars
      I make dandelion jelly every year and wanted to dabble in something else. This jam recipe was super easy to make and smelled heavenly. It was a little sweet for me at 8am on toast but on a biscuit or warmed up on pancakes would be phenomenal! I was wondering if I wanted to change the berries if the 8 cup total would stay the same? For instance, I only had a mixture of strawberries, tart cherries, sweet cherries, and blueberries so I used 8 cups of that mixture and it was perfect. If I only wanted to use strawberries or only blueberries would it still just be 8 cups no matter what fruit? Thank you for this yummy easy recipe! I got 10 and 3/4 of half pint jars out of it

      Reply
      • Jessica Robinson says

        May 04, 2022 at 10:38 am

        So happy to hear you enjoyed it! You can certainly mix up the berries if you wanted and keep the measurements about the same.

        Reply
    3. Cassie says

      January 13, 2022 at 2:19 pm

      How would I adjust this recipe if I wanted to use a food mill to make a (mostly) seedless jam? Made the recipe a few days ago and put it through my food mill, which meant I ended up with only 8 half-pint jars of jam. It was also quite a bit sweeter than I was expecting.

      Reply
      • Jessica Robinson says

        January 13, 2022 at 5:53 pm

        Cassie,
        Yes, this is a jam recipe, not a recipe for jelly. You could certainly use berries that have smaller seeds. Blackberries have huge seeds, blueberries have hardly any seeds and strawberries have very small seeds, raspberries have some seeds. You would likely need more fruit juice to make it work properly if you are running it through a food mill and removing all of the skins and pulp from the fruit.

        Reply
    4. Mary Dill says

      June 15, 2021 at 6:37 pm

      5 stars
      I have been canning for over 50 years but never made jam with mulberries before until today. I followed the recipe but added only half the sugar and it was sweet enough. I also added .5 tsp. of vanilla extract. I should have added more pectin because it set a little soft. All in all, it was one of the easiest recipes to follow. Nicely done!

      Reply
      • Jessica Robinson says

        June 16, 2021 at 9:43 am

        So glad to hear you loved this jam recipe! I put a bunch of metal spoons into the freezer while I’m making jam. Then when I think I’m close to the desired thickness use them to test. It cools off the jam enough to have a better idea of if it’s gonna jell correctly. You can always boil it a little longer to make it thicker too.

        Reply
    5. Susan says

      April 01, 2021 at 11:34 pm

      5 stars
      I didn’t use the blackberries, just the blueberries and strawberries and double the recipe and it turned out wonderful.

      Reply
      • Jessica Robinson says

        April 05, 2021 at 2:36 pm

        So happy to hear you loved it!! I use whatever types of berries we have in the freezer.

        Reply
    6. Jenny says

      August 06, 2020 at 11:16 am

      Hi! This looks delicious! Could you use any amount of the berries as long as the total amount is the same? Just wondering as I have a variety of the berries in the freezer just not sure if amounts are the same.

      Reply
      • Jessica Robinson says

        August 06, 2020 at 11:26 am

        Of course Jenny!! Use whatever you have for berries in the freezer. If you are using Pomona’s Pectin you can use her little guide to estimate how much pectin to add if you make a larger batch! Let me know if you need my calculation for a larger batch of this jam!

        Reply
    7. Molly says

      July 03, 2020 at 5:18 pm

      I was wondering if the measurements for the berries are chopped or crushed? So 3 c strawberries chopped? Thanks! Can’t wait to try

      Reply
      • Jessica Robinson says

        July 04, 2020 at 7:39 pm

        Hi Molly,
        It’s very hard to measure strawberries. I would just do your best to estimate 3 cups chopped/sliced strawberries. Let me know if I can help you in any way!

        Reply
        • Lorin Buchhorn says

          May 11, 2022 at 12:51 pm

          I’m not sure when all these comments came in but I made your recipe for the second time today. I have always used fresh berries and this time I cut my strawberries in half and instead of all blackberries , I did half blackberries and half raspberries along with the blueberries. It tasted fabulous! I have given many jars from the first batch to my kitchen help at church and they were blown away by the flavor!
          This will be a forever recipe for me!

          Reply
          • Jessica Robinson says

            May 12, 2022 at 6:38 pm

            So glad to hear you enjoyed the recipe!!

            Reply
    8. Pamela Graham says

      June 30, 2019 at 2:36 am

      This sounds wonderful. But I’m confused on the Pectin. 11.75 seems like a LOT. My boxes are only 1.75. I’m wondering if it’s a typo?

      Reply
      • Jessica Robinson says

        June 30, 2019 at 2:49 am

        Hi Pamela,
        It’s 1 (1.75-ounce) package of pectin. It’s just the way the recipe card makes it read. I fixed it to have parentheses so you can read it easier.

        Reply
    9. Aleah says

      July 30, 2018 at 1:55 am

      5 stars
      What is the shelf life??

      Reply
      • Jessica Robinson says

        July 30, 2018 at 1:59 am

        Aleah,
        Once you properly can the jam, it should be shelf stable for about 1 year.

        Reply
    10. Jake says

      July 17, 2018 at 3:37 am

      Wow! This mixed berry jam is looks really yummy. Strawberry is one of my favorite fruit so i would to try this out.

      Reply
      • Jessica Robinson says

        July 23, 2018 at 7:00 pm

        Jake,
        It’s easy to make and so good! Thanks for visiting!

        Reply
    11. Agnes Dela Cruz says

      July 14, 2018 at 12:07 pm

      I love jams! If only berries here in Asia is cheaper I can create tons of it and have it as a gift to fam and friends.

      Reply
    12. Anosa says

      July 13, 2018 at 9:33 am

      5 stars
      I do love homemade jams, thanks for this recipe, I am gonna give this recipe a try.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Yes, I would like to receive emails from A Farmgirl's Kitchen. Sign me up!


    By submitting this form, you are consenting to receive marketing emails from: A Farmgirl's Kitchen, Dixon Road, Graham , NC, 27253. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

    Primary Sidebar

    Meet Jessica

    Hi I’m Jessica!

    Meals are meant to be shared around the dinner table. My recipes are farm-inspired with a modern twist for active families. All of my recipes use simple and readily available ingredients. Read more →

    • Facebook
    • Instagram
    • Pinterest

    Cast Iron Cooking and Baking

    Apple pie with lattice crust in cast iron pie plate, sitting on wooden cutting board.

    Caramel Apple Pie

    apple fritters on baking rack with glaze drying.

    Homemade Apple Fritters

    Red Dutch oven with Boeuf Bourguignon

    Classic Boeuf Bourguignon

    Chicken fajitas with onions and peppers being hand held

    Cast Iron Chicken Fajitas

    Blackberry hand pies on wooden cutting board, loose blackberries around.

    Blackberry Hand Pies

    Apple Cider Doughnuts sprinkled with cinnamon sugar

    Apple Cider Donuts

    Home Canning

    Dill pickle spears in clear glass jar with clasp lid and rubber orange seal on small wooden cutting board.

    Dill Pickles Recipe

    Jar of raspberry peach jam on wooden cutting board, floral spoon in jar.

    Raspberry Peach Jam

    Mason jars of marinara sauce on wooden cutting board, tomato quarters, fresh herbs, whole garlic cloves.

    Homemade Marinara Sauce

    Vintage Mason jars filled with multi color pickled sweet peppers.

    Pickled Peppers

    raspberry rhubarb jam on spoon on top of glass jar with loose berries and rhubarb on wooden cutting board

    Raspberry Rhubarb Jam

    Homemade Pie Recipes

    Blueberry cobbler with lattice pie crust, fresh blueberries around.

    Blueberry Cobbler

    Crumb apple pie on wooden cutting board, red and green apples around.

    Apple Crumb Pie

    Hand pies on burlap, fresh peaches around.

    Peach Hand Pies

    Blueberry hand pies on white marble, loose fresh blueberries around.

    Blueberry Hand Pies

    Peach cobbler with lattice pie crust, spoon in baking dish, fresh peaches around.

    Peach Cobbler

    Blackberry cobbler with pie crust in white baking dish, fresh blackberries around.

    Blackberry Cobbler

    Chili & Soups

    Red Dutch oven with Boeuf Bourguignon

    Classic Boeuf Bourguignon

    bowl of Italian sausage soup, topped with shredded yellow cheddar cheese and slices of French baguette to side of bowl

    Sausage and Vegetable Soup

    pulled pork on a soft roll topped with coleslaw

    Slow Cooker Pulled Pork

    The Best Mac and Cheese Recipe is super creamy and topped with Applewood Bacon Pulled Pork. This dish uses two different kinds of cheeses in a homemade cheese sauce for the ultimate comfort food! #bestmacandcheese #recipes #recipe #kidfriendly #macandcheese #macaroni

    Homemade Mac and Cheese

    loaded baked potato soup with crumbled bacon pieces, shredded cheddar cheese, sour cream, and thin slices of green onions in a white glass bowl with large spoon to the right of the bowl

    Homemade Potato Soup

    Beef stew with carrots, potatoes, celery in small white bowl, spoon on right.

    Braised Brisket Stew

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Follow Us On

    Policies

    • Privacy Policy
    • Accessibility Statement

    Copyright 2022 - A Farmgirl's Kitchen ®