InBreakfast, Recipes

Mixed Berry Jam

Sweetened naturally with honey and only three ingredients, this mixed berry jam recipe is healthier than most store-bought jams and made without pectin, making this an easy homemade jam recipe.

Before we jump into anything with regards to making homemade jam I have something I wanna share. Do y’all read the ingredients on labels?

Have you ever noticed the order in which they are listed is in order from the most to the least amount of each ingredient? If this is news to you, keep this in mind the next time you are grocery shopping.

I’m that girl in the aisle reading those labels. Especially when it comes to anything my little Everly is gonna be eating.

Unfortunately, we live nowhere near a u-pick to be able to go and pick our own fresh produce. And for the price of fresh produce these days, we often buy frozen.

Being a label reader, I have noticed that most store-bought jams list sugar as the second or third ingredient, meaning they contain more sugar than I’d like. I decided it was time that I put together an easy healthy homemade jam recipe.

mixed-berry-jam

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HOW TO MAKE MIXED BERRY JAM WITH FROZEN BERRIES

Making this mixed berry jam recipe easy using frozen berries.

It really isn’t as hard as you think. I made this recipe with a baby hanging off my hip. You just need to keep an eye on the boiling pot. The hardest part of this mixed berry jam recipe is making sure that it doesn’t boil over, and that it doesn’t burn on when you are cooking down the fruit.

To make mixed berry jam you just need some frozen mixed berries, honey and lemon juice.

  • Add all ingredients to a large boiling pot. Bring mixture to a boil, boil for 15 minutes and stir continuously to prevent the jam from burning on.
  • After 15 minutes, remove from heat, mash with a potato masher, and let stand for 10 minutes (the jam will thicken as it sits).
  • Wash and prepare three small mason jars. Preheat oven 250F and place the glass jar, not the lid, in the oven for 10 minutes to hear up. Fill each mason jar to almost full and place the lid on tightly. After about an hour you will hear a popping noise that is the lid sealing to the jar.
  • Let the jarred jam sit for 4-5 hours or overnight to allow bottles to self-seal.

Kitchen Gadgets:

HOW TO THICKEN HOMEMADE JAM WITHOUT PECTIN

Honey and Lemon Juice.

To keep this mixed berry jam recipe healthy and easy, I used honey and lemon juice. Both of these ingredients will help thicken the mixture so it is more of a jam consistency once broken down, heated and then cooled.

Another thing to note with this recipe is that you boil the mixture together. Boiling the mixture will boil out any excess water so that the final product isn’t watery but a nice thick jam.

HOW TO STORE HOMEMADE JAM

Refrigerate.

The best place to store this homemade jam recipe is in the refrigerator. You can store it for up to 4-6 months unopened. When the seal is broken and the bottle is opened it’ll last about 2 months. This jam also pairs nicely on a charcuterie board.

mixed-berry-jam

HOW TO BOTTLE HOMEMADE MIXED BERRY JAM

When it comes to bottling homemade jam you want to make sure that your jars are heated in the oven for 10 minutes at a temperature of 250F. Putting the jam in hot jars will help them seal tightly and ensure that the homemade jam maintains it’s freshness.

After about an hour of the jam cooling in the jars, you will hear a popping sound which is what creates the tight seal. Allow the jam to cool at room temperature overnight.

PS. If you want to try some other recipes check these out:

PPS. If you are looking for family-friendly meal ideas, check out my eBook:

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Mixed Berry Jam

mixed-berry-jam
Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 600g frozen 4 berry mixed fruit
  • 1 cup honey
  • 2 tbsp. lemon juice

Instructions

  1. Add all ingredients to a large boiling pot. Bring mixture to a boil, boil for 15 minutes and stir continuously to prevent the jam from burning on.
  2. After 15 minutes, remove from heat, mash with a potato masher, and let stand for 10 minutes (the jam will thicken as it sits).
  3. Wash and prepare three small mason jars. Preheat oven 250F and place the glass jar, not the lid, in the oven for 10 minutes to hear up. Fill each mason jar to almost full and place the lid on tightly. After about an hour you will hear a popping noise that is the lid sealing to the jar.
  4. Let the jarred jam sit for 4-5 hours or overnight to allow bottles to self-seal.
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