I grew up calling this jam a mixed berry jam because that’s what it is – a jam made with mixed berries. A few years ago, an American friend mentioned to me that this is called a bumbleberry jam. I always thought bumbleberry is a berry on its own. So, what is a bumbleberry? Actually, bumbleberry is a mixture of at least three different berries mostly raspberries, blackberries, blueberries, and strawberries because they are in season all at the same time. Why have one berry, when you can have them all? So, today I’m using four berries.
Why make this jam?
No-fail method – This recipe is simple and easy. And if you’ve never made homemade jam you will definitely start now. No- canning – This homemade recipe is without the fuss of canning. Just pour the jam into sterilized jars and save them in the fridge or freezer. However, for those of you that want a big batch to can, I have also given you the detailed process for canning. No pectin – Ideally, you can make jam with just two ingredients: berries and sugar. Because berries have natural acidity and pectin in abundance. And yet, adding lemon juice helps break down on the skin and prevents crystalization. Low-sugar – Fresh berries are naturally soft and sweet. Therefore, you don’t need to add a lot of sugar to this jam.
Step-by-step: Mixed Berry Jam Recipe
Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam. Check the berries and remove any bad, discolored, or bruised ones. Give them a quick wash and drain in a colander. Chop large berries like strawberries to make them similar in sizePro tip – Soft berries can be used but discolored and bruised ones will ruin the jam. Also, don’t soak berries in water for too long as they do soak up moisture. In a heavy bottom pan, combine the berries, sugar, salt, and lemon juice.Pro tip – If you are using frozen berries, let the berries macerate in sugar and lemon juice for a few hours before cooking. This softens the berry skin considerably. Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high.Pro tip – Boiling the jam is important as it releases pectin from the skin and seed in fruits. Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit – so you have a smoother jam-like consistency.Pro tip – Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam. Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip – The cooking time will depend on the quantity of the jam as well as the heat applied to it. It’s ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Testing the jam
Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate.Pro tip – The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready. Set aside for 2 to 3 minutes. Then, test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. And if not, let the jam cook a couple of minutes more and test again.Pro tip – You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking. Alternatively, you can use a candy thermometer – the jam should reach 105 C / 221 F.Pro tip – I find the thermometer to be the easiest and fool-proof method to check for doneness. Optional – Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam.Pro tip – You don’t need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine. Pour the jam into warm sterilized jars leaving 1/4 inch space from the top. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets. Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid.Alternatively, use the lid with screw-on rings that come with the canning jars.
The canning process (if you plan to can the jam)
Sterilizing the jars
Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 CPro tip – I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles. Note – Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning
Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat. Lower the jars over the rack leaving enough space between the jars.Pro tip – The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water. Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes. Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.Pro tip – The hot jars are very delicate so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking. Press the top of the lid to ensure the seal is tight – the lid should not move at all. Store in a cool dry place.
Storage
If canning, the canned jam will stay in a cool dry place in the pantry for up to a year or even longer. When not canned, the jam will stay at room temperature for a month or more in good weather. You can also keep the jam in the fridge for 3 to 6 months. Label the jar with the name and date so you know what is in and when you made it.
Strawberry Jam – No Pectin (3 ingredients) Apricot Jam – No Pectin (3 ingredients) Cherry Jam – No Pectin (3 ingredients) Apricot Peach Jam – No-Pectin (just 3 ingredients)
Frequently asked questions
Creative ways to use mixed berry jam
Jam-stuffed French toast – Spread mixed berry jam between two slices of thick-cut bread to make a luscious stuffed French toast. Dip the sandwich in a mixture of beaten eggs and milk, then cook until golden brown on both sides. Serve with a dusting of powdered sugar and extra berries on top. Jam cheese platter – Create an elegant cheese platter by arranging an assortment of cheeses like brie, camembert, and goat cheese on a serving board. Serve the mixed berry jam in a small bowl alongside the cheeses, crackers, bread, and fresh fruit for a delightful pairing. berry jam thumbprint cookies – Bake classic thumbprint cookies and fill each center with a dollop of mixed berry jam before baking. These sweet and tangy treats are perfect for dessert or afternoon tea. Jam yogurt parfait – Layer mixed berry jam with Greek yogurt and granola to create a colorful and delicious parfait. Top with fresh berries and a drizzle of honey for added sweetness. Jam glaze – Mix the jam with a bit of water and heat it gently to create a glossy glaze. Brush the glaze over roasted or grilled chicken, pork, or tofu to add a fruity flavor. Berry jam cocktail – Create a refreshing cocktail by mixing mixed berry jam with vodka, lemon juice, and a soda or sparkling water splash. Garnish with fresh berries and a sprig of mint. Mixed berry jam salad dressing – Whisk together, jam, balsamic vinegar, olive oil, and a touch of Dijon mustard to make a unique and fruity salad dressing. Drizzle it over a spinach salad with goat cheese, walnuts, and sliced strawberries. Jam donuts / Sufganiyots – Fill donuts and donut holes with mixed berry jam and roll them in powdered or cinnamon sugar for a delectable breakfast or dessert treat. Ice cream topping – Warm the mixed berry jam slightly and drizzle it over vanilla ice cream or frozen yogurt. Add crushed cookies or chopped nuts for extra texture. Jam Crostini – Spread mixed berry jam over toasted baguette slices and top with a slice of creamy brie cheese or goat cheese. Broil briefly to melt the cheese and serve as a delightful appetizer.
Fresh Fig Jam – No Pectin (just 3 ingredients) Microwave Strawberry Jam – No Pectin Blueberry Jam – No Pectin (3 ingredients) See all jam recipes
Thank you for sharing - Save for later
First, pick the naturally sweetest raspberries you can find from the market. Forget everything you read about pectin and buy a box of natural pectin. These are available in most supermarkets. If you don’t want to use pectin you can use chia seeds. The difference is that jam with pectin has a longer shelflife than with chia seeds. And also grab some fresh lemon juice because that has some natural pectin in it too. The formula is pretty simple and it belongs to my mom If you ever find you need to add more sweetness, add a little agave syrup or honey to the jam just before you take it off the heat. This will sweeten it a bit. I use to make no sugar jams for a friend of my mom long ago because she was diabetic. She really loved the jam so it was something she really enjoyed for breakfast every day.
