Mixed Berry Jam with Frozen Berries, a delicious homemade jam made in a snap with just a few simple ingredients. It's a fantastic low-batch jam with no pectin added, and it doesn't require canning either. The mixed frozen blueberries, raspberries and strawberries make this jam incredibly flavourful, you will never use store-bought jam again.
If you have never made jam before, you really need to give it a try, it's a lot easier to make than you'd think, and the quality is far superior to any store-bought jam you could possibly buy, including those that come with a high price tag.
Jam is basically fruit and sugar, and really doesn't have to get any fancier than that. I know that a lot of recipes call for 1:1 fruit to sugar ratio, but I have always thought that is just too much sugar for me.
Regardless if you use fresh or frozen fruits, ripe and juicy or a little tart still, fruits have a ligh amount of natural sugar, and adding loads more to them will make the jam sickly sweet.
For this particular jam I used half of the amount of sugar to the mixed fruit, and I think that it had the perfect amount of sweetness. Using mixed frozen berries was such a great idea, the jam was wonderfully aromatic and so delicious.
I made berry jam before, I have a few variations of strawberry jam on the blog: Strawberry Jam with Frozen Strawberries, Strawberry Chia Seed Jam and Strawberry Rhubarb Jam.
I also have a fabulous Blueberry Jam which is wonderfully fragrant and delicious, bursting with blueberry goodness. It really is hard to pick a favourite.
The good thing about using frozen fruit, and frozen berries in particular, is that you can make this jam any time of the year, you don't have to wait for the berry season to use ripe and juicy fruit.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- frozen strawberries, raspberries and blueberries - I used different amounts of each fruit, but you can choose to use either equal amounts of each or different amounts, as long as combined they give you the same weight
- sugar - I used regular granulated sugar
- lemon - I used the juice of half a lemon, the acidity helps balance out the sweetness of the sugar
Step-by-step photos and instructions
- add the frozen berries to a large pan together with the sugar and lemon juice
- use a wooden spoon to mix everything low
- place the pan on a medium heat, and allow the berries to release their juice
- continue to simme the jam, using the wooden spoon to break the fruit gently until the liquid is reduced, but the jam is still sloppy ( see photo 6)
- pass the jam through a sieve to remove all the rasbperry seeds
- allow the jam to cool down completely, it will set further once cool
Expert tips
You might be tempted to add some water once the fruit, sugar and lemon juice are in the pan, but there is no need to add any liquid at all, the fruit will quickly release lots of juice.
If you don't mind the raspberry seeds and other bits in the jam, you don't have to pass it through the sieve, I just preferred the smoother texture, it makes the jam have a jelly-like consistency.
Do not cook the jam until it's left with no liquid at all, as it cools down, it will set further, and it will be too thick to spread. It can be removed from the heat when it's still sloppy and falls of the spoon easily.
Since it's a small batch, I did not can it, the jam can be transferred to jars and refrigerated to be consumsed within a few weeks. If you wish to can it, you have to sterilise the jars and transfer the jam to them while it's still very hot.
Other jam recipes
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Mixed Berry Jam with Frozen Berries
Ingredients
- 350 g frozen strawberries
- 125 g frozen raspberries
- 175 g frozen blueberries
- 300 g granulated sugar
- juice from half a lemon
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Instructions
- In a pan set over a medium heat, add the frozen berries, sugar and lemon juice.
- Mix everything using a wooden spoon.
- Allow the fruit to simmer gently to release its juices, and stir occasionally until most liquid is reduced, and the jam has started to thicken, but it's still sloppy.
- Pass the jam through a sieve to remove all the raspberry seeds, then allow the jam to cool down completely, it will set further once it's cool.
- Transfer the jam to 2 jars, and refrigerate them until ready to use.
Video
Notes
- You might be tempted to add some water once the fruit, sugar and lemon juice are in the pan, but there is no need to add any liquid at all, the fruit will quickly release lots of juice.
- If you don't mind the raspberry seeds and other bits in the jam, you don't have to pass it through the sieve, I just preferred the smoother texture, it makes the jam have a jelly-like consistency.
- Since it's a small batch, I did not can it, the jam can be transferred to jars and refrigerated to be consumsed within a few weeks. If you wish to can it, you have to sterilise the jars and transfer the jam to them while it's still very hot.
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