Mixed Berry Jam

Get started with our step-by-step recipe.

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Ingredients

4 C. crushed fresh berries

4 1/2 tbsp Ball® RealFruit™ Classic Pectin

3 C. of sugar

 

Tools

6 Ball® 8 oz (Half-Pint) Jars

1 Ball® Canner with Canning Rack, or large stockpot

Ball® Utensil Kit (includes funnel, headspace tool, and jar lifter)

8 qt. saucepan

1 Wooden Spoon (for stirring)

Wooden cutting board

Have you prepped your jars?

Find out what you need to know to get your jars ready before using them.

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Start your engines!

HEAT JARS IN HOT WATER UNTIL READY TO USE

Fill a large saucepan, stockpot, or canner halfway with water. Be sure your canning rack is resting on the rim of the pot or on the bottom of the canner. If you are not using a canner, you can place the tops of the lids at the bottom of your pot to allow for water to get underneath. Turn up the heat to warm your jars.

If a glass stove top is present, you should take precautions.   

LEARN MORE HERE

Get Cooking

Crush Berries

Place one layer of berries in a 9x13 dish. Crush berries with a potato masher or fork. Remove crushed berries & place in a measuring cup or bowl. Repeat until you have 4 C. prepared crushed berries.

Tip
DON'T OVER-CRUSH

COMBINE BERRIES, PECTIN, THEN SUGAR

Combine berries and pectin in an 8 qt saucepan. Bring the mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly.

Add 3 C. of sugar, stirring to dissolve. Return the mixture to a full rolling boil. Boil hard for 1 minute, and keep stirring constantly.

Get your fill

Remove your hot jars

Using the Ball® jar lifter, remove one hot jar at a time, emptying the water inside the jar as you lift. Place hot jar on a wooden cutting board or dish towel, for safety.

FILL JARS ONE BY ONE

Fill the mixed berry jam into a hot jar, using a funnel. Be careful not to overfill the jars and use a towel to hold the hot jar steady.

Fill until you’re left with 1/4 inch headspace. Remove extra air from the jars with the small, flat end of the headspace tool or a silicone spatula.

SEAL THE DEAL

Wipe the jar rim with a clean, damp cloth. This creates the perfect seal. No one wants a messy lid!

Center the lid, apply the band, and twist with a gentle force from your fingertips, in opposed to using your whole arm. Place that jar back into the hot water.

Repeat until all jars are filled, with lids on properly, and back in your canner or pot. If you don’t have enough jam to fill a jar, DO NOT process that jar. Just let it cool, put it in the fridge, and consume within 2 weeks.

It’s canning time!

TURN UP THE HEAT

Lower the canning rack with jars into the water, until the jars are covered by 1-2 inches of water. Place the lid on your pot and adjust heat to bring the water to a full rolling boil. Process the jars for 10 minutes, adjusting for altitude. Turn off heat, remove the lid off the canner or pot, and let jars stand for 5 minutes in the hot water. Remove jars with Jar Lifter and cool.

ALTITUDE AFFECTS CANNING

Recipes are written for altitudes up to 1,000 feet above sea level. The chart below should help you adjust your process time.

Altitude Feet

Increase Processing Time

1,001 - 3,000

5 minutes

3,001 - 6,000

10 minutes

6,001 - 8,000

15 minutes

8,001 - 10,000

20 minutes

LAST CHECKS

Leave jars undisturbed for 12-24 hours. DO NOT retighten bands, this may interfere with the sealing. Do the flex test and then wipe the outside of the jars and lids. Label with date canned and store in a cool, dry, dark place for up to 1 year!

Flex
Test
IF IT POPS,
IT’S NOT SEALED

Dress it up!

Pick a label, print it out, and add your name and date canned!