This homemade Mixed Berry Jam recipe is simple to make with strawberries, blueberries, and raspberries. Homemade jam is easy to make with pectin.
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?
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?
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
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Mixed Berry Jam
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
Nutrition
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Mary Dill says
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!
Jessica Robinson says
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.
Susan says
I didn’t use the blackberries, just the blueberries and strawberries and double the recipe and it turned out wonderful.
Jessica Robinson says
So happy to hear you loved it!! I use whatever types of berries we have in the freezer.
Jenny says
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.
Jessica Robinson says
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!
Molly says
I was wondering if the measurements for the berries are chopped or crushed? So 3 c strawberries chopped? Thanks! Can’t wait to try
Jessica Robinson says
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!
Pamela Graham says
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?
Jessica Robinson says
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.
Aleah says
What is the shelf life??
Jessica Robinson says
Aleah,
Once you properly can the jam, it should be shelf stable for about 1 year.
Jake says
Wow! This mixed berry jam is looks really yummy. Strawberry is one of my favorite fruit so i would to try this out.
Jessica Robinson says
Jake,
It’s easy to make and so good! Thanks for visiting!
Agnes Dela Cruz says
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.
Sayanti | bingeonbasics.com says
Wow this looks so delicious and yes super easy to make. Though for me it’s still a difficult process, lol.
Anosa says
I do love homemade jams, thanks for this recipe, I am gonna give this recipe a try.
Blair Villanueva says
Your post makes me crave for berry jam and dipped some biscuits. My perfect snacks.
Jean Exum Sauban says
Prior to reading this article I’d honestly never been curious about how to make jam. Thank you so much both for rousing and satisfying that curiosity. 🙂
In all seriousness, it sounds amazing. I just can’t eat sugar. Maybe I could sub in some Truvia or Stevia?
Jessica Robinson says
Pomona’s Pectin packet has directions on it for using low sugar or sugar substitutes! Hope that helps!