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An open jar of the best mixed berry jam on a wood cutting board next to other jars of preserves and fresh berries.

Mixed Berry Jam {for canning}

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!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Macerating Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course Condiment
Cuisine American

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

Gel Tests: How to tell if your jam is set: 
  1. 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. 
  2. 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. 
  3. 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. 
Keyword Preserves
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