This Homemade Mixed Berry Jam canning recipe is so delicious you’ll want to put it on everything from pancakes and toast to waffles and ice cream. Or eat it right from the jar!
And make sure you sterilize your jam jars correctly!
It's a family tradition to pick fresh berries from the local farms around the area on Father's Day.
That's why we had to make this Easy Mixed Berry Jam!
With all the strawberries we picked this year (in 90-degree heat, mind you), we made one of our favorite small batch jams - Strawberry Chia Seed Jam. Without any added refined sugar, this stuff is healthy and fabulous!
Traditional jam making is so amazing because you get to enjoy fresh fruit all winter long! Plus, the berries have natural pectin in them, which thickens the jam after it cooks and cools, so there’s no need for adding extra pectin.
This jam is fantastic on everything from pancakes and waffles to toast and ice cream. Not to mention on yogurt parfaits!
Please note: Since this is a pectin-free jam, it doesn't set like a jam that uses pectin.
Giving Homemade Jam for Gifts
We make a big batch because berry jam is excellent for homemade gifts.
- Christmas gifts.
- Hostess gifts.
- Teacher gifts.
- You name it. This jam makes a great gift for it 🙂
To make your gift pretty and functional, include a tag with the name of your jam and the "made on" date!
How To Make Homemade Fruit Jam
This triple berry jam recipe doesn't use pectin. We saw so many recipes that didn't call for it, so we decided to try it. We prefer to keep the sugar to a minimum, so we went with a recipe with a high ratio of berries to sugar.
It turned out perfect! And with less sugar than most recipes.
You can experiment with different ratios of berries depending on your preference and what's ripe at the time.
Step 1: Get your canning jars ready
Have ready six hot, sterilized half-pint jars and their lids.
Here's how to sterilize jars for preserving.
Step 2: Marinate your berries
Place your washed and dried berries and sugar in a large bowl. Gently stir together and let sit for 10-15 minutes. Marinating the berries in the sugar before cooking brings out the flavorful fruit juices.
Step 3: Cook your berries
Gently stir together the berries and fresh lemon juice in a large nonreactive saucepan.
Bring to a full rolling boil over medium-high heat, and reduce the heat to medium. Cook uncovered, stirring frequently and removing any foam* with a wooden spoon until the jam has thickened, about 15 minutes. It will continue to thicken as it cools.
*The foam forms because the berries fill with a lot of air from the boiling.
Step 4: Place in sterile jars
Ladle the hot triple berry jam into the jars, leaving ¼ inch of headspace (space at the top of the jar). Remove any air bubbles. Get the lids warming in a hot water bath (but not boiling).
Wipe the rims clean with a clean, damp cloth and seal tightly with the lids.
Step 5: Seal your jars
Put the jars in a boiling-water bath for 10 minutes. Make sure the jars are covered in water.
A jar lifter is the easiest way to take the hot jars out of the water.
How to tell if jam is done cooking?
Here's a little trick.
Place a few metal spoons or a small plate in the freezer when you start cooking. Then, add a small amount of the cooked jam to the back of one frozen spoon or plate and see if the jam thickens to your desired consistency.
If it is set and doesn’t run, you’re good to go.
If it’s too runny, cook and test again in 5-minute increments until the jam sets to your liking.
How long can you store jam?
You can store the sealed jars in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month.
This recipe makes six delicious half-pint jars of jam.
Cooking Notes:
- The fruit tends to bubble up while cooking. A great way to remove the foam is with a spoon.
- Since this is low sugar, pectin-free jam recipe, it tends to be a little runnier than traditional versions.
- DO NOT increase or double the 3 berry jam recipe because the jam won't "set" (jell, thicken).
- You place jar lids in a pan of hot water for several minutes to soften up the gummed surface and clean the lids. However, newer lids do not need this step.
Can you Make Jam out of Frozen Summer Fruit?
Frozen fruit has a higher water content than fresh fruit, making homemade jam runnier.
For best results, we recommend fresh fruit in this recipe. However, you can use frozen berries if you increase the sugar to 4 cups.
You Will Love These Easy Homemade Jam Recipes:
We Love to Hear from YOU!
If you try this Mixed Berry Jam Canning Recipe or any other recipe on Suburban Simplicity, don’t forget to rate it and let us know how it went in the comments below. We love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.
Printable Recipe
Homemade Mixed Berry Jam Recipe
Equipment
- canning jars
- saucepan
Ingredients
- 4 cups raspberries
- 4 cups blackberries
- 4 cups blueberries
- 3 cups sugar
- ¾ cup fresh lemon juice
Instructions
- Have ready 6 hot, sterilized half-pint jars and their lids.
- Place the berries and sugar in a large bowl. Gently stir together and let sit for 10-15 minutes.
- In a large nonreactive saucepan, gently stir together the berries and lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently and removing any foam, until the jam has thickened, about 15 minutes. It will continue to thicken as it cools.
- Ladle the hot jam into the jars, leaving ¼ inch of headspace. Remove any air bubbles. Wipe the rims clean and seal tightly with the lids.
- Put the jars in a boiling-water bath for 10 minutes. Make sure the jars are covered in water. The sealed jars can be stored in a cool, dark place for up to 1 year. If a sealed has failed, store the jar in the refrigerator for up to 1 month. Makes 6 half-pint jars.
- Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).
Notes
- The fruit tends to bubble up while cooking. Just remove the foam with a spoon.
- Since this is a low-sugar, pectin-free recipe, it tends to be a little runnier than traditional versions.
- DO NOT increase or double the recipe because the jam won't "set" (jell, thicken).
- You place jar lids in a pan of hot water for several minutes to soften up the gummed surface and clean the lids.
Nutrition
This article was enhanced with more tips and resources in May 2019.
Canning Basics
No worries, If you've never canned anything before, don't be afraid to start. Once you know the basics, you'll be on your way to canning all your summer fruit and much more!
The benefits of Canning:
- Gain control of the ingredients, including organic fruits and vegetables.
- Preserve foods at their freshest point, which locks in nutrition.
- The final product is chemical and preservative-free.
- Store-bought brands just can't match the wonderful flavor of homemade!
This post contains affiliate links. Disclosure policy here.
Basic Canning Supplies:
- Mason Jars - either ½ pint jars or 8 oz jars work well
- Funnel - for filling regular and wide-mouth canning jars
- Jar lifter - easily removes hot jars from the hot water
- Magnetic lid lifter - removes canning lids from hot water
- Bubble remover - for releasing trapped air bubbles
A great resource to get you started with all the basics of home preserving and step-by-step instruction is The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes. We're excited, blueberries are just about to come into season, so the canning supplies will be coming out again soon!
Have you canned jam before? What other fruits or vegetables do you preserve?
Hungry for more? Follow Suburban Simplicity on Facebook, Instagram, YouTube, and Pinterest to see more DIYs, recipes, and home tips!
Also, don't forget to sign up for email!
I only send one email a week, and it'll include my latest recipes, DIYs, and tips, information about exclusive "email only" giveaways, and more! See form below!
Want to subscribe to the Suburban Simplicity Recipe Club? It's only $5 per month, and you'll get ad-free PDFs of any new recipes that I post while supporting me at the same time! Join the club, here.
Annette says
Easy and yummy!
Erin Henry says
Yay, so glad you enjoyed the recipe, Annette!
CJ says
My jam tastes awesome but it’s More runny than I anticipated. I thought it would be thick. Very good jam. Spreads like a jelly with seeds.
Erin Henry says
Because this jam recipe doesn't contain any pectin, it does tend to be a little runny and not as thick as traditional jam. Glad it tastes so good!
Jen says
Simply delicious!
Erin Henry says
Yay! We're so glad you think so, Jen! Love this jam recipe!
Darryl Reece says
Will saskatoon and raspberries work together?
Erin Henry says
Although we've never used saskatoon and raspberries together, the recipe should work. Without knowing how sweet saskatoon berries are, it's hard to say what the final flavor would be, but it's worth giving it a try!
Fran says
Hi Erin, just made 2 batches today of your mixed fruit jam and it was so simple, and the benefit of having it for the year it’s great.
The only problem was I can’t print it for some reason but will ask my daughter what I’m doing wrong and of course there’s some jam for her too.
Anyway thank you for the recipe and I will continue to watch for your projects.
Erin says
Thanks, Fran. You're so nice to share your jam!! It's so nice to have it throughout the year! Let me know if you weren't able to figure out the pricing thing!
Natalie Carnovale says
I love homemade jams. Can I use frozen fruit? I have some in my freezer and want to use it up.
Erin says
Hi Natalie, yes, you can use frozen fruit. It does tend to have higher moisture, so you jam will be slightly runnier, but it will taste amazing. Enjoy!
Tresa says
I just made this jam had a lot of fun . But I've noticed after 24 hrs it's not setting up what can I do
Erin says
Hi Tresa,
Since this recipe doesn't use pectin, it is a bit runnier than other recipes. However, it tastes just as good! In the future, you can cook it a little longer and see if that helps.
Crissa Clark says
Any chance you could use frozen mixed berries for this recipe? This time of year in Colorado, budget friendly fresh fruit is hard to come by. Many thanks
Erin says
Yes! Totally Crissa. That will work!
Tiffany says
What happens if you follow the recipe and it is still too runny? What do you suggest was done incorrectly?
Erin says
Hi Tiffany. You likely didn't do anything wrong. Since this is a low sugar, pectin free recipe, it tends to be a little thinner than a traditional recipe with tons of sugar. You can try cooking the berries a little longer to see if that helps. Also, it thickens as it cools, so hopefully once it was in the refrigerator, it became thicker.
Shirley Wood says
Homemade jams and jellies are the best! Pinned it for later. Thanks for partying with us at Merry Monday.
Erin says
Homemade jam is one of my favorite things about summer! And then you get to enjoy it all winter long!
Nikki Frank-Hamilton says
Both these jams got me! Right in the taste buds. YUM! I need to try both versions. I'm really interested in the chia seeds, but the mixed berry combo is my favorite. Decisions, decisions! You've really made this hard for me! I can see this on my waffles or pancakes, and ice cream! It's on!
Erin says
I thought of you Nikki when I scooped it on some ice cream! Why not add a little super food yumminess to your treats 🙂 I think you should definitely try it on your pancakes and waffles!
Debra C. says
I make tons of jams & jellies in the summer, they are such a yummy treat and super fun to give as gifts through-out the year! This looks delicious! Stopping by from #FoodieFriDIY to share some love!
Erin says
Yes, I too give them as gifts throughout the year. They make such yummy and personal gifts. Thanks for stopping by, Debra!
Sarah says
This looks delicious and seems to have less sugar than is usually called for.
Erin says
Yes, that's why I love this recipe, Sarah. It has less sugar than most recipes call for, but still tastes amazing especially if you use fresh berries. Enjoy your jam making!
Scarlet says
Hi Erin, I cannot wait to make this delicious sounding Jam !! I made fresh Cherry preserves last week and will be getting fresh peaches in August to can and to make Peach jelly. I love canning , even in our 100+ summer temps here in Phoenix !! Thanks for all the great recipies !!
Erin says
Thanks, Scarlet! I love making jam and preserves to enjoy all year long. Your cherry preserves sound great! We just picked 50 lbs of peaches off to preserve those! Stay cool!
Melissa Ruddy says
So jealous. It is to hot here in South FLorida to grow a good batch of berries. My dad always use to make grape jelly every September in NY. It is a process that holds some great family memories for me. Maybe I will try your canning directions on a orange marmalade? I always wanted to give canning a try. Thanks for the inspiration.
Erin says
I can imagine it's hot! Although fresh berries are the best, you can always try canning with frozen. If you want an easy and healthy jam recipe, you should try this Strawberry Chia Seed jam. https://www.suburbansimplicity.com/homemade-strawberry-chia-seed-jam/
Sharon says
Always made Orange Marmalade when I lived in Fla. 40 yrs ago.
Good stuff
Lindi says
I love jam and this looks sotasty
Erin says
Thanks, Lindi! It just screams summer since it's so fresh and yummy! I love that I have it all winter long too 🙂