Homemade mixed berry jam is a fresh and flavorful way to preserve delicious summer berries. It’s also easy to make!
This post is sponsored by the makers of Ball® home canning products and this post contains affiliate links.
This sweet, fruity homemade strawberry blueberry jam is the perfect addition to your breakfast or snack plate!
Canning jam is not only flavorful and delicious, it’s a great way to preserve the season’s bounty. If you’re in the mood for something more savory, you might check out my canned tomato recipe, Bruschetta in a Jar, from last year.
But this strawberry blueberry jam is a sweet way to kick off the warm weather season. This one is particularly pretty with robust color and flavor. Plus, it’s actually easy to make. I’ll show you how!
You will need
A combination of fresh strawberries, blueberries, blackberries or raspberries
Ball® RealFruit™ Classic Pectin
Sugar
6 (8 ounce) Ball® half pint jars
Saucepan or stock pot for cooking the jam
Ball® Water Bath Canner or a large, deep stock pot with a lid and rack
Jar lifter and headspace checker
Clean kitchen towels
Make the mixed berry jam
This recipe requires a few specific steps. Follow along closely. If it’s your first time canning jam on your own, it may take a little extra time as you check and double check each step – at least that’s my experience.
The more often you make homemade jam, the more confident you’ll become and the quicker you’ll get through the process.
To make this jam, we’re using the water canning method.
Before starting, wash your fruit and gather all of the necessary supplies including your jars and lids, jar lifter, headspace tool and towels.
If you’re using strawberries, roughly slice large or particularly firm berries to make it easier to crush the fruit. You might do the same with blackberries. Blueberries and raspberries can be mashed whole.
I used a potato masher to crush the berries in a bowl. You can do this in the stockpot to save on clean up!
NOTE: To get the 4 cups of crushed berries, I used 1 quart strawberries and 2 pints of blueberries.
What are the best berries for mixed berry jam?
You can use your favorite berries for homemade jam. I say go with what’s in season and the ones that taste best when you go to the market.
I chose strawberries and blueberries because they are in season and growing locally this month. Blueberries are quite plentiful in Georgia in the summer so I love using them for jam. Plus the color is amazing!
If you are in the Pacific Northwest, for example, you might use blackberries and raspberries right now or some combination of these four.
Bottom line: Use the berries you like and those that are available to you. It’s the perfect recipe for using up berries before they go bad. We know they don’t last long.
Do I have to use all that sugar?
Yes. This recipe has been tested using the sugar and pectin amounts listed. It’s got the right balance of flavor and will set up properly.
If you’d like to try my low sugar, refrigerator jam, check out my Instant Pot Peach Jam.
How to serve this jam
This jam pairs beautifully with many foods. You can use it as a sweet spread on sandwiches, blend with oil, vinegar and herbs for a fruit vinaigrette, or add to fish, chicken or pork for a fruity topping!
You can eat this mixed berry jam on toast or…
- Make your own fruit on the bottom yogurt.
- Swirl it into oatmeal.
- Add a fruity dollop to a cheese board. It will be especially delicious paired with goat cheese or sharp cheddar.
Got extra jam? Tie on a bow and share as a simple gift for your neighbors!
That last idea is especially useful after you go berry picking this spring and summer.
How will you use this recipe? Please let me know in the comments or on Instagram. I’m always looking for new ideas!
Mixed Berry Jam
Equipment
Ingredients
- 4 cups crushed berries, mix and match your favorites such as strawberries, blueberries, blackberries, and/or raspberries
- 4½ tablespoon Ball® RealFruit™ Classic Pectin
- 3 cups sugar
Instructions
- Prepare the boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine berries in an 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add the entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
- Ladle hot jam into hot jars, one at a time, leaving a ¼ inch headspace. Wipe rims. Center lids on jar and apply band, adjust to fingertip tight. Place the jar in a boiling water canner. Repeat until all jars are filled.
- Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars and cool. Remove jars and cool for 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Amber H
Making this recipes tonight and cannot wait! I don’t see anywhere on how long the canned hams will last in the pantry. Do you happen to have that information?
Mrs. Linda
Hello Marisa, Made blueberry/strawberry jam yesterday using your recipe. I was concerned thinking it would not be sweet enough but it is PERFECT ! Really has great flavor and uses less sugar than other recipes. Thank you for sharing .
sandy
I keep jams in the pantry for about 18 months.
Amy Nall
If I am using sure jell instead of ball pectin, do I need to adjust sugar amount?