Description
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.
Notes
• 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.