Forget the store-bought stuff packed with unnecessary sugars and artificial flavors. This jam is made with the perfect recipe that can be made exactly for you! This recipe is perfect due to its adaptability so it can be made to meet your own personal flavor, nutrition needs, & creativity. No Fancy equipment needed. This mixed berry jam is also perfect for canning for long term food storage!
How hard is it to make homemade berry jam?
With a few basic ingredients and a stovetop, you can be on your way to making the perfect batch of jam in no time! One of our family’s favorites is mixed berry jam, also known as triple berry jam.
However you can use any berries of your choice or whatever is in season. Simply combine your chosen berries with sugar (adjust to your desired sweetness) and a touch of lemon juice.
Simmer gently while mashing the berries, letting the flavors mingle and thicken. A bit of cornstarch, pectin, or arrowroot powder can help achieve your desired consistency, but even without them, you’ll end up with a delicious spread. A small amount of flour can be used too, but it may change the flavor & the color a bit.
Why You’ll love this Recipe
This jam and jam recipe is quite versatile. It can not only be modified to your liking in regards to the berries you choose, the amount of sugar you use, or no sugar in your jam at all, to meet your nutritional requirement such as keto jam, or chia jam to get some fiber in your diet.
Whichever you choose is completely up to you, and creativity is more than encouraged. Homemade jam also makes a great gift. How hard is it to make homemade berry jam?
With a few basic ingredients and a stovetop, you can be on your way to making the perfect batch of jam in no time!
One of our family’s favorites is mixed berry jam, also known as triple berry jam.
Do Frozen Berries Make Good Jam
You can use any berries of your choice or whatever is in season. Both fresh & frozen make delicious jam. I mainly use frozen. Simply combine your chosen berries with sugar (adjust to your desired sweetness) and a touch of lemon juice.
How To Thicken Jam Without Pectin
Simmer gently while mashing the berries, letting the flavors mingle and thicken. A bit of cornstarch, pectin, or arrowroot powder can help achieve your desired consistency, but even without them, you’ll end up with a delicious spread.
A small amount of flour can also be used as a thickening agent, however it may change the flavor & the color a bit.
What can I use homemade mixed berry jam for?
Whichever kind of jam you choose to make at home is completely up to you, and creativity is more than encouraged. Spread it on warm bread, biscuits, or a croissant.
My kids like me to mix it in with some plain yogurt topped with chocolate chips as a yummy afternoon treat.
Can also use it for desserts such as cheesecake, filling for a cake, or a delicious homemade topping for ice cream. Homemade jam also makes a great gift!
How do you can Jam for long term food storage?
This would be known as the water bath method:
- After jam is made place in sterilized canning jars, such as mason jars. I use recycled thick glass jars I have previously purchased jam in. Jars I used are thick, have the correct lug cap threads, and lids with safety buttons.
- Close the lids of your jars but not tight.
- Bring a pot to boil
- Place jars in boiling water with water level ¾ to 1” above jars
- Boil for 10 minutes
- Remove from heat to cool
- You’ll hear a pop sound from the jars indicating they have been sealed.
- Store it in a cool dry place for 1-2 years before it spoils.
How long will homemade Jam last?
Opened home-canned jams and jellies, with full sugar or pectin added recipes, for up to a month in the refrigerator.
How long does homemade jam without pectin last?
It can last several weeks in the fridge. It can also be frozen for up to 3 months.
How long does sugar free homemade jam last?
Even without sugar added to your jam it should last 3-4 weeks in the fridge.
What You’ll Need to Make This
Ingredients
- Berries fresh or frozen of your choice 2 cups
- Sugar ½ Cup (Most recipes call for 1 cup, add to your liking)
- ½ of a medium sized juicy lemon + zest (Orange + zest is also a nice alternative or addition)
- 1 tbs cornstarch mixed in ¼ cup of water to make a slurry
Tools
- A cooking pot
- A masher
- A lemon zester or a regular grader
- Lemon squeezer or just squeeze by hand
- Mason jars or thick recycled jars that meet canning requirements and can withstand heat
- Tongs or jar holders are much safer option
Watch the How to Make Mixed Berry Jam Video:
How to Make Jam Step-By-Step Instructions
Making the jam:
Put your pot on the stove and turn it to medium. Add in your berries and sugar, or omit sugar if you choose to. Add in lemon juice and zest (zest is optional). Start slowly mashing and stirring berries. If they are frozen it’ll take a little more time and effort to mash down, but not much, as it heats up it becomes easier.
Bring to a simmer while mashing down and stirring. Mash down to your liking. I prefer some chucks in mine, but not too big. Add cornstarch to your measured out room temperature water and stir until it’s even incorporated, also known as a slurry. Add in stirring constantly for 5-7 minutes.
How to Make Berry Jam for Canning
Add your jam to canning jars ( mason jars) after they have been properly sterilized. To properly sterilize, boil your jars for 10 minutes and place lids in hot water for 5-7 minutes. Some people feel it’s safe enough to just give a proper washer with soap and hot water, I’ll leave that judgment up to you.
If you don’t choose canning your jam for later, and want to use it right away, go ahead and do so, and skip the water bath method.
Otherwise, bring a large enough pot of water to cover tops of jar lids anywhere from ¾ to 1” above jars. Boil for 10 minutes. Remove and allow to cool. As it cools you should hear a pop which will be a sign as to whether it has properly sealed. There’s been times I have not heard the pop yet it was sealed up just fine.
FAQ
What is the ratio of sugar to berries when making jam?
Generally in most recipes the ratio is 2 cups of berries per 1 cup of sugar
Do Frozen Berries Make Good Jam?
Yes! I usually use my favorite bag of Organic frozen mixed berries I buy from Costco
Does Homemade Jam Need Pectin?
No, absolutely not. Pectin gives jam its thickness, and jelly or marmalade its jelly-like consistency. All fruit naturally contains pectin and is found in the peel, seeds, and cores.
What is the Ratio of Sugar to Berries in Homemade Jam?
To thicken the jam you can use the ratio of 2 cups of berries to 1 cup of sugar simmered for 1 ⁄ 2 an hour stirring constantly.
How to Thicken Jam Without Pectin?
You have the options of using cornstarch, arrowroot powder, or flour (which will change flavor and color a bit).
Can I Use Lemon Juice Instead of Pectin?
- Although I am not using powdered pectin for my recipe, I do add a form of citric acid, and in this case it’s lemon juice that I add to the jam. This provides an additional pop of pectin to the jam recipe, while at the same time adding acidity that balances the sweetness of the jam.
- Also, If you plan on canning your jam to store for a later time, it is important to use lemon juice as a citric acid. Reason being is it prevents growth of bacteria. It brings the pH level down, meaning the jars can be sealed in boiling water (water bath).
Is it more cost effective to make your own homemade jam?
Yes! I made my jam for half the price of what I buy it at the store. Plus, it’s a bonus that it can be made to one’s liking.
Pin it for Later!
Recently From Scratch Recipes I’ve Made:
- Delicious Homemade Butter
- Traditional Albondigas Soup
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Whether you choose to continue to buy store bought jam or not. Learning how to make homemade jam is not only absolutely delicious, easy to make, very cost effective, and a great from scratch recipe to know how to make.
What is your favorite kind of jam, or which kind do you plan on making? Comment below, I’d love to hear from you.
Print the Recipe for Later!
Yield: 32.5 oz
Easy & Delicious Homemade Berry Jam
This Delicious Homemade Mixed Berry Jam is the most perfect recipe due to it's adaptability. You can substitute any of the ingredients to make this recipe to your own liking. You can add more sugar, less sugar like I do, or omit sugar all together. Either Fresh or Frozen berries work fine. Creativity is Encouraged!
Prep Time5 minutes
Cook Time7 minutes
Total Time7 minutes
Ingredients
- Berries fresh or frozen of your choice 4 cups
- Sugar 1 Cup (Most recipes call for 2 cup, add to your liking)
- ½ of a medium sized juicy lemon + zest (Orange + zest is also a nice alternative or addition)
- 1 tbs cornstarch mixed in ¼ cup of water to make a slurry
Instructions
Making the Jam: Put your pot on the stove and turn it to medium.
- Add in your berries and sugar, or omit sugar if you choose to.
- Add in lemon juice and zest (zest is optional).
- Start slowly mashing and stirring berries.
- If they are frozen it’ll take a little more time and effort to mash down, but not much, as it heats up it becomes easier.
- Bring to a simmer while mashing down and stirring.
- Mash down to your liking. I prefer some chucks in mine, but not too big.
- Add cornstarch to your measured out room temperature water and stir until it’s even incorporated, also known as a slurry.
- Add in stirring constantly for 5-7 minutes.
Putting in Jars and Canning: Add your jam to canning jars ( mason jars) after they have been properly sterilized.
To properly sterilize jars, boil your jars for 10 minutes and place lids in hot water for 5-7 minutes.
Some people feel it’s safe enough to just give a proper washer with soap and hot water, I'll leave that judgment up to you. If you don’t choose canning your jam for later, and want to use it right away, go ahead and do so, and skip the water bath method.
- Otherwise, bring a large enough pot of water to cover tops of jar lids anywhere from ¾ to 1” above jars.
- Boil for 10 minutes.
- Remove and allow to cool.
- As it cools you should hear a pop which will be a sign as to whether it has properly sealed. There’s been times I have not heard the pop yet it was sealed up just fine.
ENJOY Now or Store for Later!
In fridge it should last up to 3-4 weeks
For longer storage, after water bath method, store in a cool and dry area for up to 1-2 Years.
Tools Needed:
- A cooking pot
- A masher
- A lemon zester or a regular grader
- Lemon squeezer or just squeeze by hand
- Mason jars or thick recycled jars that meet canning requirements and can withstand heat
- Tongs or jar holders which are a much safer option for lifting jars
