Mixed Berry Jam

If you’re looking for a foolproof, delicious, and naturally thickened jam recipe, this homemade Mixed Berry Jam is the perfect choice. Made with strawberries, raspberries, and blueberries, this no-pectin jam delivers bright, fresh flavor in every spoonful. It’s ideal for spreading on toast, swirling into yogurt, topping pancakes, or gifting to friends and family. With just three simple ingredients and minimal hands-on time, this recipe is great for beginners and experienced home cooks alike. Plus, it stores beautifully in the fridge, freezer, or pantry if you choose to can it. Whether you’re prepping for breakfast, filling pastries, or stocking up on homemade preserves, this easy mixed berry jam is a must-try.

Ingredients

• 3 pounds mixed berries
• 3 cups sugar
• 1/2 cup lemon juice

Instructions

• Chop the fruit so all pieces are roughly the same size.
• Combine the chopped fruit, sugar, and lemon juice in a large bowl. Let the mixture sit at room temperature for about 2 hours, stirring occasionally. This allows the fruit to release juices and begin breaking down.
• After 2 hours, transfer the mixture to a large pot and bring it to a boil over medium-high heat. Mash the fruit with a potato masher until it reaches your preferred texture.
• Boil the jam for 20 to 40 minutes, stirring often. Begin checking for doneness at the 20-minute mark. You can use a thermometer and cook until the mixture reaches 220°F, or test on a frozen spoon or plate. Place a small amount of jam on the frozen surface, wait 15 seconds, then run your finger through it. If it separates cleanly without running back together, the jam is ready. If not, continue cooking and check again every 5 minutes.
• Remove from heat and allow the jam to cool for about 30 minutes.
• Transfer the warm jam to clean jars or airtight containers. Refrigerate until fully cooled. If you plan to can the jam, complete the canning process at this step instead of chilling.

Serving and Storage Tips

• Serve mixed berry jam on toast, biscuits, English muffins, pancakes, waffles, or crepes.
• Swirl into yogurt, oatmeal, cottage cheese, chia pudding, or ice cream for extra sweetness.
• Use as a filling for cakes, thumbprint cookies, pastries, and donuts.
• Pair with cheese boards—brie, cream cheese, goat cheese, and sharp cheddar work wonderfully.
• For fridge storage: keep jam in airtight jars for up to 3 weeks.
• For freezer storage: store in freezer-safe containers, leaving space for expansion; lasts up to 6 months.
• For canning: process jars in a boiling water bath for 10 minutes (adjust for altitude). Sealed jars last up to 1 year in a cool, dark pantry.
• Once opened (canned jam): refrigerate and use within 3–4 weeks.

Variations

1. Strawberry-Only Jam
   Use 3 pounds of strawberries only. Add an extra tablespoon of lemon juice for brightness.
2. Blueberry Lemon Jam
   Use all blueberries and increase lemon juice to 3/4 cup for a tangy, vibrant flavor.
3. Raspberry-Only Jam
   Use all raspberries for a tart jam. Add 1–2 more tablespoons of sugar if you prefer sweeter.
4. Blackberry Mixed Jam
   Swap blueberries for blackberries for a seedier, deeper-flavored jam.
5. Cherry Berry Jam
   Replace 1 pound of berries with pitted cherries for extra juiciness and natural sweetness.
6. Triple Berry Vanilla Jam
   Add 1 teaspoon vanilla extract after removing from heat for a warm, aromatic finish.
7. Mixed Berry Cinnamon Jam
   Add 1/2 teaspoon cinnamon during cooking for a cozy, spiced flavor.
8. Balsamic Berry Jam
   Stir in 1–2 tablespoons balsamic vinegar for a gourmet, rich balance.
9. Berry + Mint Jam
   Add 1 tablespoon finely chopped fresh mint at the end for a refreshing twist.
10. Berry Ginger Jam
    Grate 1 teaspoon fresh ginger into the mixture before boiling for a zingy kick.
11. Low-Sugar Berry Jam
    Use 2 cups sugar instead of 3. Cook longer to help it thicken naturally.
12. Honey-Sweetened Berry Jam (No Sugar)
    Replace sugar with 1 1/4 cups honey. Cook on low to prevent burning.
13. Chia Berry Jam
    Cook berries and lemon juice only. After removing from heat, add 1/4 cup chia seeds for thickening.
14. Spicy Berry Jam
    Add 1/4–1/2 teaspoon red pepper flakes for a sweet and spicy spread.
15. Berry Maple Jam
    Replace 1 cup of sugar with 1/2 cup maple syrup to add caramel-like depth.

FAQs

1. Do I need pectin for this recipe?
   No, the natural pectin in berries and lemon juice thickens the jam perfectly.
2. Can I use frozen berries?
   Yes. Thaw and drain excess liquid before using to avoid overly soft jam.
3. Why is my jam not thickening?
   It may need more cooking time. Test it every 5 minutes after the 20-minute mark.
4. Can I reduce the sugar?
   Yes, but it may affect texture and shelf life. The jam may turn out looser.
5. How will I know when the jam is done?
   Use the 220°F temperature measurement or the frozen spoon/plate test.
6. Can I blend the berries instead of mashing?
   Yes, but blend lightly to avoid a runny texture.
7. How long does homemade jam last in the fridge?
   About 3 weeks in airtight jars.
8. Can this be canned?
   Yes. Process in a boiling water bath for 10 minutes.
9. Can I mix any berries I want?
   Absolutely! Any combination works—just keep the total at 3 pounds.
10. What happens if my jam crystallizes?
    Warm it gently on the stove; the crystals will dissolve.

This Mixed Berry Jam is a simple, fresh, and flavorful recipe that requires no pectin and uses just a few ingredients. The natural sweetness of the berries, combined with the brightness of lemon juice, creates a perfectly balanced homemade jam. It’s a great option for meal prep, homemade gifts, and everyday breakfasts. Store it in the fridge, freeze it for later, or preserve it using traditional canning methods for long-term storage. This easy mixed berry jam is a versatile staple you’ll want to make again and again.

Print