Summer is the best time to make a mixed berry jam when blueberries, raspberries, blackberries, and strawberries are in abundance. Low in sugar and made without any pectin or artificial flavoring, this jam takes only 30 minutes to make. It is also commonly known as bumbleberry jam. It’s 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 told me this is called a bumbleberry jam.
Bumbleberry isn’t actually a berry at all. It’s a name used for a mixture of berries and sometimes other fruits. Raspberries, blackberries, blueberries, and strawberries are a popular combination, especially when they’re all in season.
Why have one berry when you can have them all? So, today, I’m using four berries.
Why make this jam?
- Simple and beginner-friendly – If you’ve never made homemade jam before, this is an easy place to start.
- No canning required – Make a small batch and store it in the refrigerator or freezer. If you want shelf-stable jam, use a tested water-bath canning method.
- No added pectin – The fruit contains natural pectin, and lemon juice provides acidity that helps the jam set while balancing the sweetness.
- Lower in sugar – I use about half as much sugar as fruit, so the flavor of the berries remains the star.
Ingredients and Substitutes
- Mixed berries – Use fresh, ripe berries in season or frozen berries. Both work beautifully in this recipe. I use equal amounts of raspberries, blackberries, blueberries, and strawberries, but you can change the proportions depending on what you have. More blueberries and blackberries will give you a darker jam, while more raspberries and strawberries will give it a brighter red color.
- Sugar – I use about half the weight of the fruit in sugar, so for 1 kg of berries, I use 500 g of sugar. This gives me a fruit-forward jam that isn’t overly sweet. You can add a little more sugar if you prefer a sweeter jam.
- Lemon juice – Adds acidity, balances the sweetness, and helps the natural pectin in the fruit form a better set. It also brightens the flavor of the berries.
- Salt – A small amount helps balance the sweetness and enhance the berry flavor. It’s optional.
Step-by-step: Mixed Berry Jam Recipe
- Prepare for testing – Place two small ceramic plates in the freezer. You’ll use these later to check whether the jam has set. Alternatively, have a candy thermometer ready.
- Prepare the berries – Sort the berries and discard any moldy or spoiled fruit. Rinse briefly and drain well. Hull the strawberries and cut any large ones into smaller pieces.
Pro tip: If using frozen berries, you can use them directly from frozen. They may take a little longer to come to a boil.
- Combine – Add the berries, sugar, lemon juice, and salt to a heavy-bottom saucepan. Cook over medium heat until the sugar has dissolved, stirring frequently. Increase the heat and bring the mixture to a boil.
- Mash the fruit – Reduce the heat to maintain a gentle simmer. Use a potato masher to crush the berries to your preferred consistency. Leave some pieces of fruit if you like a chunkier jam.
- Cook until thickened – Continue to simmer for about 20–30 minutes, stirring frequently, especially as the jam begins to thicken.
Pro tip: Cooking time will vary depending on the width of your pan, the fruit, and the heat, so use the set test rather than relying only on time.
- Cold-plate test – Spoon a teaspoon of jam onto one of the chilled plates. Let it sit for 2–3 minutes, then push it gently with your finger. If the surface wrinkles and the jam doesn’t immediately flow back together, it’s ready. If not, cook for another few minutes and test again.
- Thermometer test – Alternatively, use a candy thermometer. The jam should reach about 220°F (104°C) at sea level. The setting temperature will be lower at higher elevations.
- Fill the jars – Remove the jam from the heat and ladle it into clean, warm jars. Let it cool before covering and refrigerating. If you’re processing the jam for shelf storage, leave ¼-inch headspace and follow proper water-bath canning instructions.
Storage and Make Ahead
- Refrigerator: Store the cooled jam in clean, airtight jars in the refrigerator for up to 3 weeks. Always use a clean spoon when serving.
- Freezer: Freeze the jam in freezer-safe containers for up to 6 months, leaving some space at the top for expansion. Thaw overnight in the refrigerator before using.
- Make ahead: This jam is ideal for making ahead. Once cooked, let it cool completely before refrigerating or freezing.
- Shelf storage: For room-temperature storage, the jam must be processed using a tested water-bath canning recipe appropriate for the fruit, jar size, and altitude. Refrigerate after opening.
How to Can Mixed Berry Jam
The recipe above is my lower-sugar mixed berry jam, using 500 g sugar for 1 kg of berries. I prefer it this way because you get more of the fresh berry flavor without an overly sweet jam.
If you want to water-bath can the jam for shelf-stable storage, use a tested canning formula rather than simply canning the lower-sugar version.
For a no-pectin berry jam, the National Center for Home Food Preservation uses:
9 cups crushed berries + 6 cups sugar. You can use raspberries, blackberries, strawberries, or a combination of berries.
Canning process
- Increase the sugar – Prepare the jam using the tested ratio of 9 cups crushed berries to 6 cups sugar. Cook until the sugar dissolves and the jam reaches its setting point.
- Prepare the jars – Use clean, hot canning jars. If processing for only 5 minutes, the jars need to be pre-sterilized.
- Fill the jars – Ladle the hot jam into the hot jars, leaving ¼-inch headspace. Remove air bubbles if necessary, wipe the rims, and apply the lids and bands.
- Process – Place the jars in a boiling-water canner and process half-pint or pint jars for 5 minutes at 0–1,000 ft, 10 minutes at 1,001–6,000 ft, or 15 minutes above 6,000 ft.
- Cool and check – Remove the jars and let them cool undisturbed for 12–24 hours. Check the seals before storing and refrigerate any jars that haven’t sealed.
Important: The extra sugar isn’t just about making the jam sweeter. When you’re making jam for shelf-stable canning, follow the tested fruit-to-sugar ratio and processing instructions rather than reducing the sugar in the tested formula.
No-Sugar Mixed Berry Jam
You can make mixed berry jam without added sugar, but you can’t simply leave the sugar out of this recipe and expect the same set. Sugar plays an important role in traditional jam’s texture and preservation.
For a no-sugar version, use a pectin specifically labeled “no sugar needed” or “low sugar” and follow the quantities and cooking instructions on the package. If desired, add an alternative sweetener according to the pectin manufacturer’s directions.
Note: If you plan to can a no-sugar jam for shelf storage, use a tested recipe specifically developed for no-sugar pectin rather than adapting this recipe.
Mixed Berry Chia Jam
For a quick jam without sugar or pectin, chia seeds are another option.
Cook the berries over medium heat until soft and juicy, then mash them to your preferred consistency. Stir in chia seeds and add lemon juice and your preferred sweetener to taste. Let the mixture sit as it cools; the chia seeds will absorb the liquid and naturally thicken the jam.
Start with about 2 tablespoons chia seeds for every 2 cups of mashed cooked berries, adding a little more if you prefer a thicker consistency.
Chia jam has a softer, slightly different texture from traditional jam and should be stored in the refrigerator or freezer — it is not suitable for shelf-stable canning.
Mixed Berry Jam No Pectin (Low Sugar)
Summer is the best time to make a mixed berry jam when blueberries, raspberries, blackberries, and strawberries are abundant. This jam, which is also commonly known as bumbleberry jam, is low in sugar and made without pectin or artificial flavoring. It takes only 30 minutes to make and is a must-try if you love berries.
Video
Ingredients
- 250 g (2 cups) Raspberries
- 250 g (2 cups) Strawberries
- 250 g (2 cups) Blackberries
- 250 g (2 cups) Blueberries
- 500 g (1.1 lb) Sugar
- 2 tbsp Lemon juice
- ½ tsp Salt Optional
Method
- Prepare the berries – Sort the berries and discard any moldy or spoiled fruit. Rinse briefly and drain well. Hull the strawberries and cut large ones into smaller pieces.
- Combine – Add the berries, sugar, lemon juice, and salt to a large, heavy-bottom saucepan. Cook over medium heat, stirring until the sugar dissolves.250 g Raspberries, 250 g Strawberries, 250 g Blackberries, 500 g Sugar, 2 tbsp Lemon juice, ½ tsp Salt, 250 g Blueberries
- Boil – Increase the heat and bring the mixture to a boil, stirring frequently.
- Mash – Reduce the heat to maintain a gentle simmer. Mash the berries with a potato masher, leaving some pieces of fruit if you prefer a chunkier jam.
- Cook – Simmer for about 20–30 minutes, stirring frequently, especially toward the end as the jam thickens.
- Test for doneness – Spoon a small amount onto a chilled plate. Let it sit for 2–3 minutes, then push it gently with your finger. If it wrinkles and doesn't immediately flow back together, the jam is ready.Alternatively, use a candy thermometer. The jam should reach approximately 220°F (104°C) at sea level.
- Jar – Remove from the heat and ladle the hot jam into clean, warm jars. Cool and refrigerate, or freeze in freezer-safe containers.
Notes
- resh or frozen berries: Either works. Frozen berries may take a little longer to cook.
- Berry proportions: You can adjust the proportions of the four berries depending on what you have.
- Doneness: Use the chilled-plate test or approximately 220°F (104°C) at sea level rather than relying only on cooking time.
- Consistency: The jam will continue to thicken considerably as it cools.
- Double batch: You can double the recipe; use a large, wide pan and expect a longer cooking time.
- Storage: Refrigerate for up to 3 weeks or freeze for up to 6 months.
- Canning: See the detailed canning section in the post for safe water-bath canning guidance.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use a mix of ripe berries – The balance of raspberries, strawberries, blueberries, and blackberries gives this jam its flavor. You can change the proportions depending on what you have.
- Use a wide, heavy-bottom pan – The larger surface area helps moisture evaporate efficiently, while the heavy base reduces the chance of scorching.
- Don’t rely only on cooking time – Different berries contain different amounts of water, so one batch may take longer than another. Use the chilled-plate or thermometer test to check the set.
- Remember it thickens as it cools – The jam should still be slightly loose while hot. If you cook it until very thick in the pan, it may become too firm once cooled.
- Stir more often toward the end – As the jam reduces and thickens, it can catch on the bottom of the pan quickly.
- Making a double batch – You can double the recipe, but use a wide enough pan and expect it to take longer to reduce and reach the setting point.
Easy jam recipes
- 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)
Troubleshooting
| Problem | Possible cause | Solution |
|---|---|---|
| Jam is too runny | It hasn’t cooked long enough or hasn’t fully cooled | Let it cool completely first. If still too loose, return it to the pan and cook a little longer, then test again. |
| Jam didn’t set | It didn’t reach the setting point | Reheat and cook until it passes the chilled-plate test or reaches about 220°F (104°C) at sea level. |
| Jam is too thick | It was cooked too long | Warm gently with a small amount of water or lemon juice until it reaches the consistency you want. |
| Jam burned on the bottom | Heat was too high or it wasn’t stirred enough | Use a heavy-bottom pan and stir frequently, especially as the jam begins to thicken. |
| Jam is too sweet or tart | The natural sweetness of the berry mixture varies | Add a little lemon juice if it’s too sweet. For refrigerator jam, add a little more sugar if it’s too tart. |
Frequently asked questions
Pectin is an essential ingredient for jams, jellies, and preserves. Without pectin, our jams and jellies will not set. Pectin is naturally found in many fruit seeds and skins, but can also be produced artificially.
Commercial pectin is usually made from the fruit rind. Using artificial pectin can reduce jam cooking time and give you a high yield, but it lacks the intense flavor produced by longer, slower cooking from the natural pectin in jam.
All fruits have pectin. Some fruits have more pectin than others, such as berries and apples. Especially in a berry jam, you don’t really need any more pectin.
Our grandmothers did not use any artificial pectin either. And yet, they’ve made us some amazing jams. Low-heat, slow cooking is the key to making a good jam because that’s when the pectin is naturally released.
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 clean saucepan over medium heat. Add lemon juice and cook until the sugar has melted again. This should fix it.
NO! You don’t. But if you do have a candy thermometer on hand, you can use it and take the guesswork out. I have always used the old-school jam-testing method, but trust me, the thermometer makes life so much easier.
More jam recipes
- Fresh Fig Jam – No Pectin (just 3 ingredients)
- Microwave Strawberry Jam – No Pectin
- Blueberry Jam – No Pectin (3 ingredients)
- See all jam recipes
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I have a mulberry tree and I am always looking for recipes to use my mulberries. I made this jam and it was perfect. However, I agree with some of the other commenters that it’s a little sweet for what I’m looking for, next time I’ll try cutting it in half. I’m OK with fruit preserves as I leave it in the fridge just for a couple weeks before it’s consumed. So would I cook it for a shorter duration so it doesn’t dry out like the previous commenter said when she didn’t add as much sugar?
Thanks Nicole…
I made this recipe with only half the sugar amount since I don’t like my jam so sweet. While simmering it became dry. Should I have added some water to it for a smoother jam like consistency? I love the taste, but not the texture. Asking for advice since I’ll be making more jam…my mulberry tree is providing me with a bunker crop this year.
A classic jam has 1 part fruit and 2 parts sugar – this one is already low in sugar, so reducing it even more would not make it a jam, just reduced sweet fruit puree. I did that with seasonal fruits and saved them for the rest of the year when I had my cake business. Used it to make fruit fillings and jam. Adding water will reduce the shelf life of the fruit. The liquid you are missing is the syrup from the sugar that you reduced. I hope that makes sense.
I want to make jam with Chia seeds, but you don’ give amount in recipe. So how much chia seeds do I use for 4 cups fruit? thanks
Hey Mary, You can add about one teaspoon to one tablespoon of chia seeds per cup of jam (any jam). It is a personal preference. I use 1 tsp to every one cup of jam.
You mention placing wax paper over the jam. Why is that necessary? Is it only for canning with jars that don’t have the lid & rings?
Yes, the wax paper is only if you are not canning the jars. Thanks
I have made the jam from this recipe twice now. A couple of thoughts: I made strawberry jam, cutting the strawberries in quarters, I filled all the spaces between with blueberries to come to the 4 cup measurement. I find that the blueberries’ sweetness helps to cut down on the amount of sugar I need. For this I actually only used 1/4 cup of sugar this time, 1/3 cup sugar the previous time. I highly suggest that those who make berry jam start with less – taste and add more sugar if needed. I love jam to be less sugary and more fruity. The lemon is a must – oddly, it makes the jam taste even more like the fruit you use than without it. Also, I don’t use the butter – the foam sort of disappeared for me as it cooled. Lastly, if using the thermometer – it’s a magic trick that it takes forever for the temp to go from 100 to 105 degrees F. Thanks for sharing this recipe! I will seek out more recipes from you! Melanie
You indicated that salt is needed but do not give an amount in the recipe. How much salt should I add?
Just 1/2 tsp salt is great but optional. Thanks
Would it be OK if I use lime juice instead of lemon I have a ton of limes
Yes, Shelby. Lime juice is sourer but yes you can use it.
True bumbleberry also contains apples. For example a bumbleberry pie contains the mixed berries and apples.
Only comment is that the temp should be 321F.
Thanks Robert – jam sets at 220 F