Enjoy the fruits of summer all year long with this homemade jam recipe made with blueberries, raspberries, and blackberries. Easy enough for beginner canners.
Table of contents
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❤️ Why you’ll love this recipe
- It’s a great way to use up those extra berries you picked at the farmer’s market or in your garden.
- This jam is perfect for topping on toast or yogurt or, even better – ice cream!
- Kid-friendly. Even picky eaters will enjoy this!
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this simple jam:
- powdered pectin
- bottled lemon juice
- granulated sugar
- large stockpot or water bath canner
- half-pint mason jars
- lids and rings
- potato masher for crushing berries
- canning funnel, jar lifter, and lid lifter
- large pot
Step One: Prepare supplies
Fill the canner halfway with water and bring it to a boil. The jars need to be hot but not sterilized. You may heat jars in an oven or hot water, then put lids and rings in simmering water.
Step Two: Combine fruit, lemon juice, and pectin
In a large, heavy-bottomed pot, combine the berries and lemon juice. Add the pectin and mix thoroughly. Using a potato masher, gently crush the fruit.
Step three: Add Sugar and boil
Bring to a rolling boil over high heat, stirring constantly. Add all of the sugar and bring it back to a full rolling boil. Boil for 1 minute more. Stir frequently to prevent the jam from scorching.
Step FouR: Skim off foam
Remove the pot from the heat and discard any foam. Skim it with a large spoon to remove it.
step Five: Put jam in jars
Using a ladle and funnel, distribute the jam into 8 half-pint jars, leaving 1/4-inch headspace. Remove air bubbles using a clean knife, place the lids and rings on the jars
Step Six: Process
Carefully lower the jars into a boiling water canner. Allow the water to return to a full rolling boil, then process for ten minutes.
Remove the jars and let them cool on a clean towel on the counter. You will hear a pinging sound as they seal. The lids should be firm and not flex when pressed in any way.
🥫 Storage instructions
Like all canned foods, the jam should be stored in a dark, cool place. A basement is perfect.
Your jam will be safe to eat for 12-18 months after canning.
If you have any jars that don’t seal, put them in the fridge and eat within a few weeks.
Yes! Process for 15 minutes. You’ll get four pints from this recipe.
No, the amount of sugar is essential for preserving the fruit and allowing the pectin to work properly.
Yes, they’ll work perfectly here and for jam in general.
👩🏻🍳 Expert tips
Canning is tiring! Make sure you have something simple planned for dinner and get started in the morning.
The berries in this recipe stain. Be sure to cover your counters with an old towel as you’re filling the jars. And wear an apron!
📘 Related Recipes
- If you have a smaller family, you might prefer this small batch strawberry jam.
- Buy a double batch of frozen berries and make triple berry cobbler.
- In the fall, you’ll love this apple butter recipe for canning.
🍅 Make it along with me
Follow along step by step. The slides will turn every 7 seconds, or you can click ahead.
📖 Here’s the recipe
Triple Berry Jam
- 8 half-pint mason jars
- 8 lids
- 8 rings
- 3 cups blueberries
- 3 cups raspberries
- 3 cups blackberries
- 4 tablespoons powdered pectin
- ¼ cup bottled lemon juice
- 10 cups granulated sugar
- Prepare the canner and put on the stove to boil. Heat jars in the oven or in hot water and place lids and rings in simmering water.
- Combine the berries and lemon juice in a large, heavy-bottomed pot. Crush the fruit slightly with a potato masher. Sprinkle the pectin on top and mix in.
- Bring to a full rolling boil over high heat, stirring constantly. Pour in all the sugar and return to a full boil. Boil for 1 minute. Keep stirring so the jam doesn’t scorch.
- Remove the pot from the heat and remove any foam. Use a large spoon to skim it off and discard.
- Using a ladle and funnel, divide the jam into 8 half-pint jars, leaving 1/4-inch headspace. Remove air bubbles with a clean knife, wipe the rims place lid and rings on the jars. Process for 10 minutes in a boiling-water canner.