Homemade Mixed Berry Jam Recipe
Simple Mixed Berry Jam
Ever have just a little of this fruit and a little bit of that fruit and want jam? Combining them together, you can make your own mixed berry jam and it’s so delicious. With just 3 or 4 different fruits, you’ll have a lip smacking homemade jam.
Let me know below what your favorite jam flavors are, we might not have made them yet.
In the winter freezer space is precious, so making a litttle jam is way we can free up space and make some pretty delicious mixes of jams.
What is In Mixed Berry Jam?
- 3 to 4 different fresh berries or frozen berries
- granulated sugar
- pectin
- butter (optional)
Can I Use Frozen Berries to Make Jam?
You can, but you will want to thaw the frozen berries. You will need to puree or grind them up a bit. The mixture will also need to heat up and cold or frozen fruit will take longer to heat up.
What is the Berry to Sugar Ratio for Jam?
This recipe calls for 3 cups of sugar and 4 cups of berries.
What Berries Are Used in Mixed Berry Jam?
We followed the Ball Canning recipe and it said 4 cups of fruit. It didn’t say which fruits and it didn’t say any fruit not to use. We pureed and measured our strawberries and ended up with 5 half pint jars. Blackberries and blueberries were also used for this recipe. Raspberries, would also be great to make a tri berry jam.
How Much Jam Does This Recipe Make?
This recipe mades 5 half pints of jam.
Homemade Jam Jams Tips:
- a rolling bowl is a bowl you cannot stir down
- have your ingredients measured out to quickly process and add
- have the water bath heating up and ready while you are making the jam
- using butter will help reduce foam
- turn the pot handle away from the jar with funnel, when you ladle hot jam into hot jars
- have your jars, bands and lids ready to go
- allow jars to cool completely. Put them on a towel on your counter and cover with a towel
- date and label the jars
- any jars that are not full, allow to cool and put in the fridge to use first
Homemade Mixed Berry Jam You Can Make All Year
Equipment
- paper towels
Ingredients
- 4 cups mixed berries, thawed we used strawberries, blackberries and blueberries
- 3 cups sugar
- 1/2 teaspoon butter
- 4 1/2 Tablespoons pectin
Instructions
- Fill your water bath canner full of water and begin heating the water.
- Have your jars, blands and lids ready and a wet paper towl as well.
- Wash strawberries and cut the tops off and wash other berries.
- Place the berries into a blender and turn them into a puree. You can leave them a little chunky if you prefer.
- Place the berries into your Dutch pot (or a large pot that will allow the jam to rise when it boils).
- Add the pectin and butter, stirring together on medium heat.
- Stir the puree and once the mix hits a full rolling boil (a boil that when you stir, it won't stop), add the sugar.
- Stir the jam to keep it from burning and sticking to the sides.
- Get your clean jars prepared to fill. Place your baking sheet under it to keep your counter clean.
- When the jam begins to boil and you can't stir it down, set a timer for 1 minute.
- Allow the jam to boil, and stir constantly to prevent the bottom from burning.
- After a minute, turn off the heat and skim off any foam that may be on top of the jam.
- Using your canning funnel, fill the jars, leaving 1/4" headspace from the top.
- Wipe the jar rim with a clean wet towel. (you can also use vinegar on the rim).
- Place the seal and band on the jar and hand tighten.
- The water in the water bath canner should be hot now. Place the jars into the hot water bath and allow to process for 10 minutes.
- Once done, let the jars sit for 5 minutes in the water bath (that is turned off) and then remove the jars.
- Place a towel down and place the processed jars on the towel and cover them.
- Allow the jars to cool slowly for 12 to 24 hours.
- Confirm the jars have sealed, date and label.
- Remove the bands and store.
Video
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