Mixed Berry Jam - Jack’s 3 Berry Jam
Mixed berry jam is wonderfully flavorful and simple to make. After trying such a delicious three berry jam you will never want to buy jam at the store again. We use it on toast, waffles, sandwiches, stirred into yogurt and even as a ice cream topper!This recipe takes about 40 minutes to make and fill the jars. It makes 10 cups of jam which is 5 pint jars or 10 half pint jars. The nutritional information is based on a serving of jam being 1 Tablespoon. (There are 16 tablespoons in a one cup / half pint jar.)
- 6 cups crushed berries see note
- ¼ cup lemon juice
- 1 teaspoon butter see note
- 8 ½ cups sugar
- 1 box fruit pectin such as MCP
Prep For Canning
For general questions about water bath canning equipment, instructions and safety please read my Water Bath Canning For Beginners Guide.
Fill water bath canner about 2/3 full with hot water and start bringing to a boil while you prepare the jam.
Set out clean jars, lids, canning funnel, ladle and jar lifter.
Make the Jam
Mash or crush fruit until all the berries are broken up. Measure out 6 cups of crushed berries and put into a large pot.
Add the lemon juice and butter.
Measure the sugar into a separate bowl. Whisk in all of the pectin and set aside.
Bring the berry mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat. Stir constantly with a wooden spoon or spatula to make sure jam does not burn.
Add the sugar mixture to the fruit and return to a full rolling boil.
Boil for exactly 4 minutes stirring constantly.
If you didn’t use butter, skim any foam off now.
Can (Process) the Jars of Jam
Immediately ladle the jam into prepared jars leaving 1/4” head space in each jar.
Use a damp cloth to wipe off the jar rims and threads.
Cover with two-piece lids and place on the rack in canner of boiling water. If the water does not cover your jars by 1”-2” add more boiling water to cover.
Bring the canner back to a gentle boil. Process 10 minutes adjusting time as necessary for altitude. (See Note).
Use the jar lifter to remove jars and place on a towel to cool completely.
After the jars are cool check the seals by pressing a finger into the center of each jar. If the lid pops back up then the jar did not seal and should be stored in the refrigerator for up to a month.
Sealed jars can be stored out of direct light for up to two years.
What Kind of Berries: I use a combination that is about equal parts raspberries, blueberries, and blackberries. You can mix up this combination however you like!
How Much Fruit to Buy: 1 pound of fresh or frozen berries is about 2 cups crushed. I would buy 12-13 cups of fresh or frozen berries to make this recipe. I buy the mixed berry blend at Costco. The four-pound bag is about perfect for this recipe.
Butter: Using a tiny amount of butter stops the jam from foaming. If you need a dairy free option leave the butter out. If the jam foams too much just skim off the foam before you load it into the jars.
Altitude: Pints and half-pints should be processed a minimum of 10 minutes in a water bath canner.
If you live above 1,000 feet add more time to adjust for altitude: 1,001 - 3,000 feet add 5 minutes. 3,001 - 6,000 feet add 10 minutes. 6,001 - 8,000 feet add 15 minutes. 8,001 - 10,000 feet add 20 minutes.
Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 1mg | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg