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    Home » Breakfast

    Small Batch Mixed Berry Jam

    5 from 18 votes
    41 Comments

    Apr 19, 2019

    (updated Apr 12, 2025)

    by Kimberlee Ho

    Jump to Recipe

    I've pared down this homemade jam recipe to produce a small batch mixed berry jam recipe using three different types of seasonal berries - strawberries, blueberries and raspberries - and far less sugar than is traditionally called for, but still with loads of fresh, delicious fruit flavor. Yields 8 ounces of jam.

    Use any berries you have to preserve them in this no-pectin berry jam. Both fresh and frozen berries work well in this recipe. Spread this sweet and tart jam on my ready-in-30-minutes Flaky 2-ingredient Self Rising Flour Biscuits!

    Small Batch Mixed Berry Jam straight on in mason jar with berries on the side and small spoon on top of jar | kickassbaker.com

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Use Seasonal Fruit to Make Homemade Jam

    I love summertime and its bounty of fresh fruit. I started making my own jam a few years ago using seasonal fruit and am continually surprised at how easy it is to do this at home. This recipe is the perfect way to use up berries before they go bad.

    This is a refrigerator jam. This means no canning is required for long-term storage. Since this berry preserves recipe yields just 8 ounces of jam, it's the perfect amount to store in the fridge for a few weeks. It'll be gone before you know it!

    Store mixed berry jam in an 8 ounce mason jar in the fridge.

    Homemade Jam has less sugar

    My favorite part of making this easy mixed berry jam recipe is the ability to control the amount of sugar that goes into it. Have you ever read the nutrition label on the back of store-bought jams or jellies? There's loads of sugar in there.

    I tested several batches of this jam to get the amount of sugar just right. It needed to be enough to balance the tartness of the fruit but not too much that it was overly sweet. The amount of sugar and sweetness in this version is just perfect. Having said that, feel free to adjust the level of sugar to your taste preference.

    Small Batch Mixed Berry Jam from above with small spoon on top of mason jar filled with jam | kickassbaker.com

    How to Make Mixed Berry Jam

    Making homemade jam is not difficult at all. And since this recipe produces about one eight-ounce jar of mixed berry jam, there's no canning or preserving required to store excess jars.

    Use leftover raspberries, strawberries, and blueberries to make small batch. mixed berry jam.
    To start, wash your berries thoroughly with cold water. Pick out any stems from the blueberries. Hull the strawberries (aka, remove the stem and the tough part just below it - I love this little tool for hulling strawberries) then quarter them.
    Small Batch Mixed Berry Jam berries in pot ready to be cooked.
    Add berries to a heavy-bottomed pot.
    Small Batch Mixed Berry Jam berries macerating in pot.
    Add sugar to the berries.
    Add the sugar to the berries in a dutch oven and cook until the fruit is broken down.
    Stir and let the berries sit to macerate for 15 minutes.
    Finished mixed berry jam has pieces of real fruit and far less sugar than store-bought jam.
    Cook, stirring continuously, until the fruit is broken down, 40-50 minutes.
    Add lemon juice to the fruit and sugar in the Dutch Oven.
    Add lemon juice.
    To check the jam's consistency, place a spoonful on a cold plate and drag your finger through it.
    To check for doneness: Spoon a small amount onto the chilled plate and stick it back in the fridge for a couple of minutes. If you can drag your finger through the jam and it retains it's shape without being too watery or runny, it's done.
    Add mixed berry jam to clean mason jars to store in the fridge.
    Transfer jam to a clean mason and store in the fridge.

    Tips for Making This Recipe

    • Be sure to keep close by the stove while the jam is cooking. When the berries begin to break down and the water naturally in them evaporates, the sugars that are left behind tend to burn very easily. So, continue stirring the berries, especially as the liquid thickens, to avoid burning.
    • Experiment with the types of berries in this recipe! Try anything that's seasonal and inexpensive, just retain the quantities listed. Try adding in different types of citrus zest, sprinkling in some vanilla seeds from fresh vanilla beans, or adding in some freshly grated ginger to spice it up a bit.
    Small Batch Mixed Berry Jam in mason jar with small spoon on top and biscuits in background | kickassbaker.com

    This Small Batch Mixed Berry Jam goes perfectly with these recipes:

    • Perfect homemade English muffins for weekend breakfast.
      English Muffins
    • Big stack of freshly baked 2-ingredient biscuits.
      Flaky 2-Ingredient Self-Rising Flour Biscuits
    • Top this homemade sandwich bread with your favorite toppings and enjoy.
      Homemade English Muffin Sandwich Bread
    • Tablespoon of flour sitting in front of a loaf of Amish white bread with a few slices laying next to it.
      Amish White Bread Recipe

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    Homemade Sourdough English Muffins | kickassbaker.com #homemade #englishmuffin #englishmuffins #sourdough #howto #easyrecipe #kingarthurflour #breakfast #nutfree #peanutfree #morning

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    Small Batch Mixed Berry Jam on Two Ingredient Biscuits overhead shot with berries on blue background | kickassbaker.com

    Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!

    Small Batch Mixed Berry Jam straight on in mason jar with berries on the side and small spoon on top of jar.

    Small Batch Mixed Berry Jam

    This small batch mixed berry jam uses strawberries, blueberries, and raspberries with less sugar than usual and no pectin. Store in the fridge, no canning necessary. Yields 8 ounces.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 55 minutes minutes
    Course: All Recipes, Breakfast, Brunch, Condiments
    Cuisine: American
    Keyword: fridge jam recipe, homemade jam recipe, mixed berry jam, use up leftover berries
    Servings: 8 ounces
    Calories: 235kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Equipment

    • heavy-bottomed pot
    • 8 ounce mason jar

    Ingredients

    • 16 ounces strawberries hulled and quartered
    • 6 ounces raspberries
    • 6 ounces blueberries
    • ½ cup granulated sugar
    • 1 tablespoon fresh lemon, lime or orange juice
    US Customary - Metric

    Instructions

    • Toss the berries and sugar together in a large, heavy-bottomed pot such as a Dutch Oven. Let sit for at least 15 minutes, periodically tossing to coat and to dissolve the sugar (this process helps coax the juices out of the fruit). 
      Place a small plate in the refrigerator to chill (you’ll use this later to test the consistency of the jam).
      16 ounces strawberries, 6 ounces raspberries, 6 ounces blueberries, ½ cup granulated sugar
    • Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. Increase the heat to medium-high.
      Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 – 50 minutes.
      How much it breaks down will depend on the fruit’s type and ripeness: for example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely. 
      As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You’ll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tar-like boil with larger bubbles: This is the stage at which it’s most important to stir constantly along the bottom of the pot to prevent scorching and sticking (sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn) It’s also the stage at which splattering may occur, so take care in stirring. 
    • Once the jam reaches a slow, thick boil, add lemon / lime / orange juice and continue to cook, stirring constantly until the jam returns to its previous consistency (before you added the juice), about another 5 minutes.
      To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: it should hold its shape on either side without appearing watery or runny. If it’s not there yet, cook a few minutes more (note: some fruit, like strawberries, contain more water and less natural pectin than other fruit, like raspberries. This means the jam will never be quite as thick or gelled, but it will still be delicious).
      1 tablespoon fresh lemon, lime or orange juice
    • Once jam has reached the right consistency, remove from the heat. Add jam to an 8-ounce canning jar, mason jar or two 4-ounce jars and store in the refrigerator.

    Notes

    • Store jam in the refrigerator, using within a couple of weeks.
    • Recipe adapted from Alison Roman.

    Nutrition

    Calories: 235kcal | Carbohydrates: 48g | Protein: 2.2g | Fat: 4.4g | Saturated Fat: 0.7g | Sodium: 125.7mg | Fiber: 2g | Sugar: 31.2g
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!
    Small Batch Mixed Berry Jam on toasted English Muffins with purple flowers in background | kickassbaker.com

    Filed Under

    BreakfastSmall BatchBeginnerSummerBlueberriesStrawberries
    « Bakery-Style Iced Easter Cookies
    Homemade Vanilla Whipped Cream »

    Reader Interactions

      5 from 18 votes (6 ratings without comment)

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      Comments

    1. Katie

      April 05, 2020 at 6:44 pm

      Recipe worked perfect. Thanks! I swapped blackberries for blueberries evenly (it’s what we had). Worked well, just a seedier final product.

      Reply
      • Kim

        April 05, 2020 at 9:04 pm

        So glad to hear you loved it!!

        Reply
        • Mairi

          May 01, 2024 at 12:03 am

          Hi, I would love to try this recipe..
          You mention:
          (click the 2x, 3x buttons in the recipe card below!)
          I have looked .. can’t seem to find this
          thanks

          Reply
          • Kimberlee Ho

            May 04, 2024 at 11:06 am

            Hi Mairi! The look and feel has evolved since I wrote that, so you won't see those buttons anymore, however, if you go to where it says "Servings" you can click on the '1' and slide the slider up to increase the servings and the ingredients will adjust based on the number you select. I hope that helps! Enjoy 😀.

            Reply
            • Cher

              May 25, 2024 at 9:41 am

              5 stars
              After seeing the price of jam rising at the stores, I found your recipe and thought I'll give it a whirl. An hour later I had a delicious jam and filled up my previous (low sugar) jam jar. Absolutely delicious and easy! Next time I'll use orange juice instead of the lemon juice for little less acidity but otherwise awesome. Was surprised that I didn't need pectin and that was another bonus. I won't be buying jam again. Thanks for posting this!

            • Kimberlee Ho

              May 25, 2024 at 4:06 pm

              How wonderful! So glad to hear this, Cher!

        • Carmen Wishlow

          December 24, 2024 at 11:16 am

          Can i make this with frozen berries that I thaw?

          Reply
          • Kimberlee Ho

            January 02, 2025 at 10:54 am

            I haven't tried it with frozen berries, but I don't see why it wouldn't work.

            Reply
      • Stefanie KB

        April 07, 2024 at 6:22 pm

        5 stars
        I am so happy I found this recipe. It's my go to recipe for jam! It is super easy and tastes perfect! I love that it has less sugar, you get so much more of the actual fruit flavor instead of just sweet (like store bought).
        I will buy frozen mixed berry fruit with no sugar added or use whatever berries I have on hand.

        Reply
        • Kimberlee Ho

          April 19, 2024 at 8:11 pm

          How wonderful! Thanks so much for sharing, Stefanie!

          Reply
    2. Geraldo

      April 14, 2020 at 4:37 am

      5 stars
      I blog frequently and I seriously appreciate your information. This
      article has really peaked my interest. I will book mark your site and keep checking for new details about
      once a week. I subscribed to your Feed as well.

      Reply
    3. Kelly

      June 29, 2021 at 2:35 pm

      I notice if you click on the link to increase the size of the batch that it doesn't increase the amount of sugar. I'm okay with that but wanted to check to see if it was a mistake.

      Reply
      • Kim

        July 06, 2021 at 12:44 am

        Hmm I will have to look into this! Thanks for letting me know!

        Reply
    4. Christine

      March 29, 2022 at 9:53 pm

      This came out delicious, I'm always glad to see small batch recipes, as someone's I just want to use what I have a opposed to buying a few pounds of fruit.

      Reply
      • Kimberlee Ho

        March 31, 2022 at 5:39 pm

        Woo hoo! Love this! So glad you appreciate the quantity and the recipe 🙂 Thanks so much for sharing!

        Reply
    5. Dave G

      June 24, 2022 at 1:48 pm

      5 stars
      I was lucky enough to try the jam that Kim made....and it was phenomenal 🙂 Another excellent item that Kim makes!!

      Reply
      • Kimberlee Ho

        June 25, 2022 at 10:12 am

        Thanks for being such a great taste tester!

        Reply
    6. Patricia

      October 17, 2022 at 2:01 pm

      5 stars
      I made this today and it's delicious. It didn't take as long to thicken as the recipe calls for, just under 40 minutes. It is great, tastes like real berries '
      I do have a question. Could you freeze this? I don't see why not but wanted to ask.

      Reply
      • Kimberlee Ho

        October 18, 2022 at 8:02 pm

        Absolutely! It'll keep in the freezer for at least 3 months. Be sure to store it in plastic vs glass in the freezer. I'd recommend leaving more headroom when freezing than when storing in the fridge, as it'll expand in the freezer. I'm so glad you enjoyed it!

        Reply
    7. Rebekah King

      July 09, 2023 at 8:16 pm

      5 stars
      Used this as a guideline with some black, rasp, and blueberries! I winged it because I had approximately 50 total oz, I could have added more like 1.5 cups of sugar than just the 1 and a quarter ish I did but I want to eat it with a spoon!

      Reply
      • Kimberlee Ho

        July 14, 2023 at 1:26 pm

        Sounds delish!!

        Reply
    8. Kay

      April 18, 2024 at 6:17 pm

      5 stars
      Berry jam came out so good! Simple ingredients which is awesome

      Reply
      • Kimberlee Ho

        April 19, 2024 at 8:07 pm

        So great to hear, Kay!

        Reply
    9. Johnson

      June 11, 2024 at 5:44 am

      5 stars
      Wow. Wow. Just wow.
      This is the best preserve I've ever had. Whether from family, neighbor, or a store.
      You should warn readers that the yield will likely be half a jar though. I tripled the recipe, promising a friend a jar while still cooking, and I taste tested so much I ended up w 1.5jars.

      Oh, and wow. It's friggin GOOD.

      Reply
      • Kimberlee Ho

        June 16, 2024 at 4:22 pm

        Love hearing this! Thanks for sharing your thoughts!

        Reply
    10. Susie

      June 20, 2024 at 3:48 pm

      5 stars
      I made this with strawberries, blueberries and garden grown blackberries and raspberries. I also had to quadruple the recipe given the berry combo and me trying to clean out the fridge before the fruit went bad. I also had fresh berries that were still on the sour side so upped the sugar just a smidge to fight the tart. Finally, I also went ahead and canned these using a water canner and sealed lids. Thanks for the recipe, this was so easy and yummy!!

      Reply
      • Kimberlee Ho

        July 07, 2024 at 12:04 pm

        Sounds delicious, thanks for sharing Susie!

        Reply
      • Sabrina

        September 26, 2024 at 10:34 am

        How long would the water bath be?

        Reply
        • Kimberlee Ho

          September 29, 2024 at 4:02 pm

          Hi Sabrina! I haven't tried to can these, so I don't know for sure, however, typically for 8 ounce jars the water bath is 10 minutes. I hope that helps!

          Reply
          • Susie

            September 29, 2024 at 10:54 pm

            I boil mine for 18 min for 8oz jars. Water should be rolling boil, 2” above jars once in bath. Set out and they will seal on their own as they cool. Good luck.

            Reply
            • Kimberlee Ho

              October 03, 2024 at 6:58 pm

              Wonderful, thanks for sharing this, Susie!

    11. Paige

      July 16, 2024 at 4:04 am

      Hi, could I use coconut sugar, maple syrup or honey in place of the granulated sugar? Thanks.

      Reply
      • Kimberlee Ho

        July 19, 2024 at 4:37 pm

        Sure!

        Reply
    12. Alexandria Lancaster

      July 23, 2024 at 10:48 am

      Could I can this recipe?

      Reply
      • Kimberlee Ho

        July 26, 2024 at 3:38 pm

        Yes definitely!

        Reply
    13. Monica Rotzien

      August 22, 2024 at 5:05 pm

      5 stars
      Enjoy the low sugar and no pectin ingredients. Just finished making it and can think of so many uses. Maybe even a Victoria Sponge Cake.

      Reply
      • Kimberlee Ho

        August 25, 2024 at 1:50 pm

        Wonderful!! Enjoy 😊

        Reply
    14. Carrie Lewis

      September 24, 2024 at 10:25 pm

      5 stars
      This is so good! I just finished a little batch of it because I had some berries in the fridge and didn’t want them to go bad. Than you!!!

      Reply
      • Kimberlee Ho

        September 29, 2024 at 4:00 pm

        That workout perfectly! So glad you loved it.

        Reply
    15. Tracey

      December 08, 2024 at 11:09 pm

      5 stars
      Easy!
      Just raspberries and blueberries. I added 2 teaspoons of maple syrup, and used raw caster sugar. Had to keep my husband away from it. Excellent recipe, dead easy for a novice. Great as a Xmas present for neighbours and friends 🥰

      Reply
      • Kimberlee Ho

        December 14, 2024 at 1:15 pm

        Your neighbors must love you for gifting them this! Thanks for sharing how you modified the recipe - it's helpful for other bakers.

        Reply

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    Small Batch Mixed Berry Jam on toasted English Muffins with purple flowers.

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