This Mixed Berry Jam blends strawberries, blueberries, raspberries, and blackberries into a bright, fruity spread—perfect for breakfasts when berries are in season.
Serve this jam with cream cheese biscuits, banana pancakes, sourdough French toast—or any bread, pastry, or pancake that could use a hit of fresh berry flavor.
Mixed Berry Jam Recipe
Spring and early summer are the best times to make this jam, when berries are abundant and affordable. I like buying a variety of berries when they’re on sale and turning them into something that keeps well and tastes like the season.
This homemade jam is simple, naturally fruity, and only requires a few pantry staples. It’s made without commercial pectin and thickens nicely as the fruit breaks down and the sugars concentrate.
Ingredients
For this mixed berry jam you will need fresh berries, granulated sugar, and lemon juice. Quantities are listed in the recipe card below.
This recipe skips added pectin. The natural pectin in the fruit, together with sugar and lemon, produces a lovely set when cooked to the right consistency.
How To Make It
Making mixed berry jam is straightforward. Rinse the berries and hull and cut the strawberries into halves or quarters. Put all the fruit into a large pot, add freshly squeezed lemon juice and sugar, then stir and let the mixture sit for a few minutes so the sugar begins to draw out the juices.
Bring the mixture to a boil over high heat, then reduce to medium and simmer, stirring occasionally. As the berries heat, they will break down—use a wooden spoon or potato masher to press them if you prefer a smoother jam. Continue simmering until the mixture reaches a gel-like consistency. Remove from heat and let cool slightly before transferring to jars.
The jam is ready when it thickens and holds slightly on a spoon. Cool completely, then store in an airtight container in the refrigerator.
My family often sneaks a spoonful straight from the pot, but it’s also delicious spread on toast, warm biscuits, crepes, or pancakes.
If you want to preserve the jam long-term, sterilize jars and process them using proper canning methods. For everyday use, sealing in clean jars and refrigerating works well.
Hope you enjoy this mixed berry jam—bright, easy, and made from whole fruit.
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Mixed Berry Jam
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Ingredients
- 2 cups strawberries
- 2 cups blueberries
- 2 cups raspberries
- 2 cups blackberries
- 1 cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions
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Rinse the berries and hull the strawberries, cutting them into halves or quarters. Place all fruit in a large pot. Add the sugar and lemon juice, stir well, and let the mixture rest for about 5 minutes to draw juices.
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Bring to a boil over high heat. Reduce to medium and simmer, stirring occasionally. Mash the berries slightly with a potato masher if you prefer a smoother texture. Simmer until the jam reaches a gel-like consistency. Remove from heat, cool, and transfer to jars.
Notes
Nutrition
Additional Info
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If you make this jam, take a photo and tag the creator on Instagram; it’s always nice to see how people use the recipe.
What’s your favorite jam?