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+ servings
2 glass jars of jam
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Triple Berry Jam

An easy and delicious jam recipe that captures the flavors of blueberries, blackberries, and raspberries.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: mixed berry jam, tri-berry jam, triple berry jam
Servings: 100 servings
Calories: 85kcal
Author: Katie Shaw



  • 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.


A 3-pound bag of mixed frozen fruit will be enough for this recipe.
Be sure to count the processing time starting when the water returns to a full rolling boill.


Calories: 85kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 16mg | Fiber: 1g | Sugar: 21g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg