This Mixed Berry Jam is the perfect way to preserve the flavors of fresh, in-season berries to be enjoyed all year round. Combining strawberries, raspberries, blueberries and blackberries, this delicious jam is the perfect topping for toast, ice cream and desserts!
This recipe does not require any added pectin and is safe for water bath canning, making it a fantastic gift to share with family and friends.
Mixed berry jam was probably one of the first preserve recipes I ever made and it continues to be one of my family's favorites. It's incredibly easy to make without pectin so you can adjust the sugar levels to your personal preference. And there is something so satisfying about preserving berries at their peak freshness.
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What is water bath canning?
Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage. During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food. When done correctly, canning preserves food safely for at least a year, although probably much, much longer.
You can check out my guide on How to Safely Water Bath Can at Home more resources on safe home preserving.
Safe Canning Resources
If you are new to canning you can find great resources, recipes and tutorials at Ball Canning and the National Center for Home Food Preservation.
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Equipment
For the Mixed Berry Jam:
- Cutting board and sharp knife
- Measuring cups and spoons
- Large pot
- Large steel or wooden spoon
For Water Bath Canning:
- Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids.
- Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
- Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
- Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
- Ladle: This Prepworks Canning Scoop is my favorite.
Ingredients & Substitutions
- Strawberries
- Blueberries
- Blackberries
- Raspberries
- Lemon
- Orange: You can also use a clementine or mandarin, whatever you have on hand.
- White granulated sugar: You have some wiggle room on the amount of sugar used but this recipe does require sugar to set up and reducing the amount too much will result in a much looser set.
Notes:
You can use either fresh or frozen berries for this recipe. Keep in mind that frozen berries will take longer to bring up to the gel point.
While this recipe is very customizable, I highly recommend you use berries that have a higher pectin level (such as blueberries and blackberries) for at least half of your fruit volume. Strawberries and raspberries have less pectin and thus a higher content results in a much looser, more liquid jam consistency.
Gel Tests: How to know if your jam will set.
- By Temperature: Jam typically gels when it reaches 220 F (at sea level). Use a thermometer to measure the jams temperature to see when it reaches gel point.
- The Spoon Test/Sheeting: Dip the back of a cold spoon into the jam. Then remove and allow it to cool for few seconds before tilting it so that the jam runs off. If the jam drips off in a thin stream it needs to cook longer. If it forms a thick blog or "sheets" off the spoon it has reached the gel point.
- The Frozen Plate Test: Place a small plate into the freezer before you start making the jam. When you think the jam is ready, take the plate out and spoon a little on the plate. Let it set for about 30 seconds then run a finger through the jam. If your finger leaves a distinct line through the jam that doesn't immediately fill in you have reached the gel stage.
Recipe FAQs
There is some flexibility in which kind of berries you use. However, I highly recommend using berries that are higher in pectin (such as blueberries and blackberries) for at least half of your fruit volume to ensure a good set.
While you do not need nearly as much sugar to make this no-pectin jam as you would if you did utilize added pectin, you don't want to reduce the amount listed by too much.
This recipe calls for 6 cups of sugar. I would say you are safe to reduce that you around 4 cups but no lower otherwise you risk the jam not setting up properly.
If properly water bath canned this jam is best consumed with 18 months of making. If you make it and store directly in the fridge I recommend consuming within 2-4 weeks, though it can go longer as long as there is no mold and it smells fresh.
Yes, you can freeze this jam. Allow the jam to cool to room temperature. Then ladle into freezer bags, jars, or other freezer safe container, leaving about ½ inch of headspace.
You can store it in the freezer for up to a year. To thaw simply move it to the fridge and let it sit overnight.
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Made this Mixed Berry Jam recipe? Let me know what you think in the comments!
Recipe
Mixed Berry Jam {for canning}
Equipment
- Large pot
- Measuring cups and spoons
- Steel or wooden spoon
- Cutting board and knife
- Potato masher optional
Ingredients
- 4 cups strawberries, stems removed and quartered If the berries are small you can half them or just leave them whole.
- 3 cups blueberries
- 3 cups blackberries
- 2 cups raspberries
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 2 tablespoon orange juice
- ½ teaspoon orange zest
- 6 cups white granulated sugar
Instructions
- Combine all ingredients in a large pot and then mash with a potato masher. Cover with a lid and allow the ingredients to macerate at room temperature for at least 1-2 hours. *Alternatively, you can leave it in the fridge overnight.*
- Place the pot on the stove and cook for about 10-15 minutes on medium/low heat. Stir and mash with the potato masher again.
- Turn the heat to high and bring the mixture to a full boil. Boil while stirring frequently for about 15-20 minutes until the jam reaches 220 degrees F or passes the gel test (see notes for options). Remove from the heat. At this point you can either ladle the jam into jars and store in the fridge or follow the water bath canning instructions below.
Water bath canning instructions.
- Ladle the jam into 7-8 half pint jars leaving about ¼th to ⅓rd inch of headspace.Remove air bubbles and wipe the jar rims.Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude).Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 2-3 weeks.
Notes
- By Temperature: Jam typically gels when it reaches 220 F (at sea level). Use a thermometer to measure the jams temperature to see when it reaches gel point.
- The Spoon Test/Sheeting: Dip the back of a cold spoon into the jam. Then remove and allow it to cool for few seconds before tilting it so that the jam runs off. If the jam drips off in a thin stream it needs to cook longer. If it forms a thick blog or "sheets" off the spoon it has reached the gel point.
- The Frozen Plate Test: Place a small plate into the freezer before you start making the jam. When you think the jam is ready, take the plate out and spoon a little on the plate. Let it set for about 30 seconds then run a finger through the jam. If your finger leaves a distinct line through the jam that doesn't immediately fill in you have reached the gel stage.
Colleen
For a full mixed berry jam, I will be adding cranberries to to the mixture.
From the looks of it; looks like you where able to get 5 - 1/2 pints of this canned jam; but in your instructions you say 7-8 1/2 pint jars.
For pectin; I have used 1-2 peeled, cored and finely diced apple when I make my Cranberry Jam.
jamjarkitchen
Hi Colleen - Cranberries would work great in this recipe. And yes, if you’re adding those along with a peeled, finely diced apple, there’s no need to add commercial pectin. The apple will help it set naturally, though the texture will be a little different than a smoother jam.
(And just to clarify on the jars. I did get the full yield listed in the recipe. I only photographed a few half-pints because we’d already broken into the others by the time I took photos.) Hope you enjoy!