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A clear mason jar is full of mixed berry jam. The jam is a dark purple and has a spoon in the top ready for serving. The jar of jam is on a table by a white and blue striped cloth and surrounded by raspberries, blueberries, and blackberries.
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5 from 3 votes

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.)
Cook Time40 mins
Course: Breakfast
Cuisine: American
Keyword: mixed berry jam, homemade jam, water bath canning jam
Servings: 160
Calories: 45kcal
Author: Mirlandra


  • 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