Introduction

This homemade mixed berry jam is a deliciously fresh way to enjoy summer fruits year-round. Made with minimal sugar and no pectin, it has a naturally sweet and tangy flavor that pairs perfectly with toast, yogurt, or desserts.

A clear glass jar filled with thick dark purple homemade berry jam, showing small fruit pieces and seeds within the jam. A light wooden spoon is dipped into the jam, resting inside the jar. The jar sits on a white marbled textured surface, surrounded by scattered whole berries including strawberries, blueberries, and blackberries. A white plate with a slice of toast topped with the same berry jam is partly visible in the top right corner, and a white cloth with dark blue stripes and buttons lies loosely nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz strawberries (about 3 cups coarsely chopped)
10 oz blueberries (2 cups/pint)
6 oz blackberries (1 heaped cup)
6 oz raspberries (1 heaped cup)
1 cup granulated sugar
1/4 cup + 1 tablespoon fresh lemon juice

Instructions

Step 1: Wash and dry the fruit thoroughly. Cut the strawberries in half. If using frozen berries, you can skip this step.
Step 2: In a medium-sized saucepan (2 quarts or larger), combine the berries, sugar, and 1/4 cup of lemon juice.
Step 3: Heat over medium-high heat until the fruit juices begin to seep out and the mixture starts to simmer, about 3-5 minutes.
Step 4: Continue to simmer for about 15 minutes, stirring occasionally, until the fruit softens.
Step 5: Use a potato masher or fork to mash the berries until no whole fruit remains, but don’t worry about making it completely smooth yet.
Step 6: Simmer the jam over medium-high heat for another 35-45 minutes, stirring frequently to prevent burning. Reduce heat to medium if it bubbles too vigorously.
Step 7: In the final minutes, the jam may sputter as it thickens. To avoid splashes, remove the pot from heat before stirring, then return it to the burner.
Step 8: The jam is ready when bubbles become smaller and thicker, and the mixture looks like it’s “breathing.”
Step 9: It should have the thickness of loose pudding, with visible drag marks from a spoon and no visible fruit juice remaining. The volume will reduce to about 2 1/2 to 2 3/4 cups.
Step 10: Remove from heat and stir in the remaining 1 tablespoon of lemon juice. Let the jam cool to room temperature.
Step 11: Transfer the cooled jam into a clean jar or container. Seal with a lid and store in the refrigerator for up to one month or freeze for longer storage.

Tips & Variations

For a smoother jam, mash more thoroughly or pulse cooked fruit in a blender before the final simmer.
Adjust sugar to taste depending on the sweetness of your berries or add a splash of vanilla for extra aroma.
If you prefer thicker jam, cook it slightly longer but watch carefully to avoid burning.

Storage

Store your homemade berry jam in a clean, airtight container in the refrigerator for up to one month. For longer preservation, freeze the jam in a freezer-safe container for several months. When reheating, warm gently on the stove or in the microwave to maintain texture and flavor.

How to Serve

A close-up photo of a silver spoon holding a thick, dark red raspberry jam with visible seeds and a glossy texture. The jam looks dense and rich, dripping slightly from the spoon into an out-of-focus white bowl below. The background is a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries instead of fresh?

Yes, you can use frozen berries without thawing them first. Just skip the washing and chopping steps and proceed directly to cooking. The cooking time might be slightly longer.

Do I need to use pectin for jam to set?

No, this recipe does not use added pectin. The natural pectin in the berries combined with the cooking time and sugar helps the jam to thicken and set properly.