Homemade Mixed Berry Jam aka Bumbleberry Jam – No Pectin
Summer is the best time to make a mixed berry jam when blueberries, raspberries, blackberries, and strawberries are in abundance. This mixed berry jam without pectin is made the old fashion way – all natural using a variety of these berries. It is also commonly known as bumbleberry jam. A must try jam if you love berries.
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. After checking online, I do see that yes, there are many recipes for bumbleberry jam using mixed berries as a base. I learned something new. Of course, I still call it a mixed berry jam.
So, what is a Bumbleberry Jam?
What is a Bumbleberry? Do they grow in bumble bushes? Are they like other berries? 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
How to make homemade jam?
I know that we usually give long recipes for jam which makes it look so complicated. The truth is that if you do not can the jam, the process of making jam takes as little as 20 minutes, from start to finish. You will be surprised how easy it is to make homemade jam.
- Add fruit, sugar, and lemon juice in a heavy bottom saucepan.
- Heat on medium until the sugar dissolves.
- Bring to a rapid boil for two minutes.
- Then reduce heat and cook on a low simmer until jam is set (approximately 20 minutes).
- Remove from heat and pour in sterilized jam jars.
- Can jar for long-time storage or cool and then place in the fridge.
No time to jam?
Often I will buy the fruits to make jam and just not have those 20 minutes for actually making it. Either because I’m busy on a cake decorating order, or I’m busy with the kids. Here’s what I do and I hope you will also find it useful.
- Wash, drain and pat dry the fruit.
- Place the fruit, sugar and lemon juice in a glass or plastic bowl. Cover and leave for up to two days in the fridge.
The fruits macerate with the sugar and lemon juice and become even more delicious. - If you think it’s going to be longer than two days, place the fruit in a freezer bag and into the freezer until you are ready to make jam. They will be a big block when you take it out but it will still be perfect for making jam.
- You do not need to thaw the fruit. Just add the sugar and lemon and continue with jam making.
Let’s talk ingredients and substitutes (Save/Pin)
- Mixed berries – Use fresh plump sweet berries in season or frozen berries. Both work beautifully with this recipe. You can use a variety of three, and yet I have used four: raspberries, blackberries, blueberries and strawberries, and all in equal proportions.
You can use different proportions and it will reflect in the taste and color of the jam. For example, more blueberries and blackberries will give a darker shade of blue and a little more tart. While more raspberries or strawberries will give a lighter shared of blue and a little sweeter. - Sugar – Unlike commercial jams, I like to use less sugar – which is usually half the quantity of fruit. If I have 1 kg of fruit I usually add 500 grams of sugar. So, my jam is more fruity rather than just sugary sweet. But if you like it sweet you can add more. Most commercial jams are made with 3/4 amount of sugar in this case 750 grams.
- Lemon Juice – Mixed berries are naturally sweet, so the lemon really helps bring out and enhance their sweetness. It also helps prevent crystallization. Lemons also have a lot of natural pectins.
Useful Tips and Tools
- Always use a heavy bottom saucepan. This will prevent the jam from sticking or burning on the bottom.
- When cutting fruits for jam use a clean cutting board and a kitchen knife that has not been previously used for things like garlic, onion or spices.
- Likewise, use clean silicon or wooden spoon that has not been used for food with strong flavors. Wooden spoons can absorb strong smell from spices. I have a set of spatula and tools that are only used for baking which works just as well for jams.
- There are many brands of canning jars. So, find one that best suits the quantity of jam you are making, as well as the jam consumption of your family. If you use large jars, then you will end up with it for a longer time in the fridge. For our family of four, small 250 ml jars work best.
- Also, always use labels and write the date and type of jam. This will prevent any guesswork later.
- And if you plan to can the bottles, make sure to use a good stockpot and rack that will hold all the bottles comfortably with space between them. And if necessary do it twice but do not crowd the stockpot.
- When canning jams, always use the right canning equipment such as tongs. Often you can find these items at home and you don’t have to buy them. What’s important is that you be careful when handling the hot stockpot and hot jam jars.
How to make Mixed Berry Jam without pectin aka Bumble Berry Jam (Save/Pin)
Short video
Start the jam
- Lightly wash and drain the berries. Discard any that may not be good.
- Pat them dry with a paper towel.
- Place mixed berries in a deep heavy-bottom pan.
- Add sugar and lemon Juice.
Cook Jam
- Place on medium-high heat until the sugar dissolves.
- Then use a potato masher to mash the mixed berries.
- Bring the mixture to a rapid boil. Let boil for two minutes.
- Then, turn the heat to medium-low. The mixture should still be simmering but slow.
- Let simmer for about 20 minutes.
- Meanwhile, place two ceramic plates in the freezer. (for testing the jam below).
- After about 15 minutes, you will see the mixture has darkened, thickened and reduced.
- Remove one of the plates from the freezer.
Testing the Jam
- Place a small amount of the mixture on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.
- You may need to do this once or a couple of times depending on how soon you start checking.
- The jam is done if the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
- If using a candy thermometer – the jam should reach 150 C / 221 F.
- Let the jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch of the top.
- Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.
- Top the lid and screw on rings (that come with the canning jars).
- Place a piece of wax paper on the top before you place the lid on tightly.
The canning process (optional)
Sterilizing
- Sterilize four 250 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off).
- Don’t forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack on the bottom of a large stockpot.
- Fill half the pot with water.
- Pour the jam into the hot sterilized jar as explained above and close the lid.
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.
- 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 for 15 minutes.
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- 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
- When canning, the canned jam will stay in a cool dry place in the pantry for up to a year or more.
- 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.
Frequently Asked Questions
You sure can. I have often used frozen berries for jams, as well as for my filling for cake pies and desserts recipe. The frozen berries do not look particularly impressive as they thaw, and yet as you progress with the recipe, it does all come together nicely.
Often the reason jam does not set though reduced to half is because it has not been boiled enough. The low-heat slow cooking is what makes jam reach its setting point. If cooked too fast the liquid is reduced but without going thru the natural process of setting. So, low-heat slow cooking is the key to a perfect jam.
We often say low-heat slow cooking is what makes a good jam. This does not mean it takes a long time. Usually, a good 20 minutes is all it needs for about 1 kg / 2 lbs of fruit jam to reach a setting point. You can start checking the jam after it has been cooking for 18 to 20 minutes.
Homemade jams made with sugar and fresh fruit can have a long shelf life. If processed with the canning method, and stored properly in a cool dark place, a mixed berry jam can last for up to 2 years. Once opened it can be kept in the refrigerator for up to 3 months.
An acid like lemon juice is necessary to keep the sugar from crystallizing, which is why all jam recipes have lemon juice. To fix crystallization, simply heat the jam in a microwave or a clean saucepan. Add lemon juice and cook until the sugar has melted again. This should fix it.
Absolutely, in fact, I have shared a few with you. And they are all natural without pectin.
You can use only raspberries to make a raspberry jam or
Try all strawberries to make a strawberry jam
Use only blueberries to make a blueberry jam or try all blackberries for a blackberry jam. You can also make a wonderful cherry jam with fresh cherries
Bumbleberry jam recipe from frozen mixed berries
Since I don’t can my jams I rely on making them fresh during the year. Mixed berry jam is my personal favorite.
When I lived in Singapore we didn’t get fresh berries so easily but frozen was very affordable. And since I’m not a big fan of commercial jams that are overly sweet I would make my mixed berry jam from frozen berries. In fact, I would make a delicious raspberry jam with frozen raspberries too. You don’t need to thaw the fruit and the frozen berries soften very quickly in jam.
Low-Sugar Bumbleberry Jam
Ideally, a traditional jam recipe made by most of our grandmothers will call for one part fruit with two parts of sugar. Commercially you probably find they use three parts sugar with one part fruit with added pectin so they get more quantity and more money for their fruit. Which is why making homemade jams will always be the best.
I’ve always used less sugar, as you can see in this recipe below. I have one part of the fruit and only half part sugar. And yet, I can tell you that this jam is the best jam you will ever eat. Why? Because it’s bursting with fruit goodness and not loaded with sugar. My kids love jams and while I don’t encourage them eating outta the jar, guess what? I’m often tempted to do the same myself.
Mixed Berry Jam Recipe Without Sugar (bumbleberry jam )
Sugar helps the creation of pectin which makes our jam. But what if you can’t have sugar? Or you don’t want to eat sugar? You can still make a mixed berry jam. Here’s how.
First, pick the naturally sweetest berries you can find from the market. Use fewer tart berries like blueberries and more sweeter berries like strawberries.
Forget everything you read about pectin and buy a box of natural pectin. These are available in most supermarkets. And grab some fresh lemon juice.
- The formula is pretty simple and it belongs to my mom – For every one cup of fruit, you will need 1 tbsp pectin and 1 tbsp lemon juice.
- For example in this case – 3 cups berries + 3 tbsp pectin + 3 tbsp lemon juice.
- Bring it to a boil and slow cook just as we do below for our regular jam.
If you ever find you need to add some sweetness, add a little of 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 jams so it was something she really enjoyed for breakfast every day.
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Homemade Mixed Berry Jam without Pectin/ Bumbleberry Jam
Print Pin RateDescription
Equipment /Tools
- Saute pan 5 quarts (Calphalon)
Ingredients
Make 4 x 250 g jars
- 1 kg Mixed berries raspberries, blackberries, blueberries, strawberries
- 500 grams Sugar
- 4 tbsp Lemon juice
Conversions – Switch between Metric & US for other measurement options
Instructions
START THE JAM
- Lightly wash and drain the berries. Discard any that may not be good.
- Pat them dry with a paper towel.
- Place mixed berries in a deep heavy-bottom pan.
- Add sugar and lemon Juice.
COOK JAM
- Place on medium-high heat until the sugar dissolves.
- Bring the mixture to a rapid boil. Let boil for two minutes.
- Then, turn the heat to medium-low. The mixture should still be simmering but slow.
- Let simmer for about 20 minutes.
- Meanwhile, place two ceramic plates in the freezer. (see note)
- After about 15 minutes, you will see the mixture has darkened, thickened and reduced.
- Remove one of the plates from the freezer.
TESTING THE JAM
- Place a small amount on the mixture on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.
- You may need to do this once or a couple of times depending on how soon you start checking.
- The jam is done if the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
- If using a candy thermometer – the jam should reach 150 C / 221 F.
- Let the jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch of the top.
- Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.
- Top the lid and screw on rings (that come with the canning jars).
- Place a piece of wax paper on the top before you place the lid on tightly.
THE CANNING PROCESS (OPTIONAL)
STERILIZING
- Sterilize four 250 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off).
- Don’t forget to wash and sterilize the bottle lids as well.
CANNING
- Place a rack on the bottom of a large stockpot.
- Fill half the pot with water.
- Pour the jam into the hot sterilized jar as explained above and close the lid.
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.
- 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 for 15 minutes.
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- 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
- When canning, the canned jam will stay in a cool dry place in the pantry for up to a year or more.
- 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.
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
What can you do with Bumbleberry jam? How else can you use homemade jam?
No matter what jam you make there is so much you can do with it other than just spread it on toast. I often use jam in my macarons for a quick fruit filling. My kid love to help me make shortbread cookies so they can stick their thumb in the center and add jam. Nothing beats the luxury of fresh homemade fried donuts fills with a jam that just melts in the mouth. These classic Linzer cookies are made every year for gifts many any or all types of jams I have from that year.
What other homemade jams are easy to make?
Almost all jams are easy to make. Some jams like orange marmalade do have a few extra steps but the outcome is truly worth it.
Here are some jam recipes I shared with you on this blog – of course, they are all natural without pectin
- Strawberry jam no pectin
- Blueberry jam no pectin
- Apricot Jam no pectin
- Peach Jam no pectin
- Plum Jam no pectin
- Peach Plum Jam no pectin
- Fresh fig jam no pectin
- Cherry Jam no pectin
- Raspberry jam no pectin
- Orange marmalade no pectin
- Apricot Peach Jam no pectin
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Des
I found this just in time for all the summer berries that are in season right now. I can’t wait to make this and spread it on literally everything I can.
Veena Azmanov
Yes, lots of berries in season now. You must try Des.
Amanda Mason
What an amazingly detailed post for making jam!! So helpful – loving all your tips and expert advice in here! I have never heard of the name bumbleberry jam but so awesome that it is a mixture of 4 berries!
Veena Azmanov
Thanks, Amanda. Glad you found my post useful.
Analida Braeger
I love making jams at home , there is something so authentic about it 🙂 My favorite is mixed berry like this one!
Veena Azmanov
Thanks, Analida. Very true, nothing like homemade jam.
Kelly Anthony
I’ve never heard of bumbleberry jam but the name is perfect. I completely agree why have one berry when you can have them all. This mixed berry jam will be perfect for canning now and eating all year.
Veena Azmanov
Thanks, Kelly. I do love one berry jams too.
Veronika's Kitchen
I think homemade jam is always the best! and you always can play around with different berries and flavors! Saving the recipe!
Veena Azmanov
Absolutely Veronika. Homemade jam is the best.
Marisa F. Stewart
Well, what do you know!! I never heard of bumbleberry and if I had I wouldn’t have known what it is. What a perfect time for you to post this recipe now that berries are in season. This is one jam I’d love to make ASAP! I love all of the uses you give for this jam. Very versatile. In fact, I believe I’ll make up a few pints and share with my kids.
Veena Azmanov
Ha… Yeah, I learned that a few years ago too. You must try this jam. So good.
Val Kasnick
I would like to subscribe to your wonderful site! I didn’t find a link for that.
Val Kasnick
Veena Azmanov
Thanks, Val. There are two opt-in for email on my blog. In fact, if you subscribe it will send you my Free Ebook which is very useful.
Val Kasnick
When I hover my mouse over the “subscribe” button, it highlights purple but when I click on it, nothing happens! Am I subscribed??
Veena Azmanov
No, You have to click on the subscribe button for the email to register. It will send you a confirmation email as well.
Thanks
Rebecca Blackwell
My neighbor just gave me a whole bunch of fresh berries and I was just wondering what to do with them. Now I know! I really appreciate all the tips and tricks and step by step instructions in this post. You make it foolproof! Thank you!
Veena Azmanov
Thanks, Rebecca. I hope you try this one. So easy to make.
Michelle
I always wondered what bumbleberry jam was, now I know! This is such a great recipe for making jam with so many great tips. Perfect for a novice jam maker like myself, thank you for sharing.
Veena Azmanov
Thanks, Michelle. Yes, lots of wonderful tips to get it right every single time.
Danielle
I always aim to make as much jam like this as possible. It is just such a great feeling to have plenty of it on the shelf throughout the year. Any time I want it – I got it 🙂 Delicious recipe!
Veena Azmanov
Absolutely, Danielle. Love having more jams on hand. Variety means you can do so much more.
Leslie
This recipe is so thorough, which I really appreciate! Not to mention, the jam looks amazing! Thanks for posting this!
Veena Azmanov
Thanks, Leslie. I hope you try making this.
Lori
Hello Summer and HELLO FRESH BERRY Season! I Love berry jam and the fact that yours is without pectin! These would make great gifts when hitting up a cookout or block party too! Time to head to the market for more berries to make this!
Veena Azmanov
Thanks, Lori. I always make my jams without pectin. Definitely a great gift to give away
Elaine Benoit
I have never heard of bumbleberry but it makes sense! Your jam looks scrumptious and easy and I love that you added the tips about how to prepare the berries if you can’t make the jam now!
Veena Azmanov
Thanks, Elaine. Glad you like my post.
Michelle Miller
Berries for days, is all I ask for. such a fan of this recipe and love that it’s pectin-free!
Veena Azmanov
Thanks, Michelle
Farah
Love the name of the jam! So nostalgic. And it looks so thick and luscious too. I think you’ve inspired me to try and make jam for the first time ever
Veena Azmanov
Thanks, Farah. You must try jam its so easy
Beth
I’m with you, less sugar but still so much flavor – that’s how I like my jam! This looks fabulous!
Veena Azmanov
Thanks, Beth. Yes, I love less sugar.
SHANIKA
I love homemade jam! This Mixed Berry Jam looks so amazing!
Veena Azmanov
Thanks, Shanika.
Suzy
I absolutely love that you use no pectin in this! Will be making this all summer long with all of those fresh berries!
Veena Azmanov
Thanks, Suzy. let me know how it goes.