Berry Jams = ‘Berry’ Delicious

posted by Andrea | 09/27/2010

Berries are my favorite foods to preserve each year.

And I can’t think of a better way to preserve delicious sweet berries than homemade jams and jellies — can you?

Not only are jams and jellies relatively quick and easy to master, they are also inexpensive to make, and far superior to any variety you can buy at your local store {if you’ve never had homemade jam, you’ll just have to trust me on this one!}

Every year, I make a variety of berry jams and in the interest of time, I’m going to share a few of my all-time favorite berry jam recipes in one post!

Before You Start:

Read over The Basics of Canning Jam which apply to all of the following recipes and prepare yourself for a sticky situation — literally!


Please note, the recipes below are for cooked jam {not freezer jam}.

Also, since every recipe requires the same timing, stirring, measuring, and processing; I’ve only listed the actual ingredients for each recipe. The instructions can be found at the bottom of this post.

You will find lots more helpful information over at The Basics of Canning Jam. If you like, you may print that post and use is as a reference for all the recipes below!

Blackberry Jam:

  • 5 cups fresh or frozen, mashed fruit (about 2 quarts whole berries)
  • ONE 1.75oz package fruit pectin
  • 7 cups sugar

** Yields 7-8 cups of jam.

Blueberry Jam:

  • 4 cups fresh or frozen, mashed fruit (about 1.5 quarts whole berries)
  • ONE 1.75oz package fruit pectin
  • 5 cups sugar
  • 2 T. Lemon Juice

** Yields 6-7 cups of jam.

Boysenberry Jam:

  • 5 cups fresh or frozen, mashed fruit (about 2 quarts whole berries)
  • ONE 1.75oz package fruit pectin
  • 7 cups sugar

** Yields 7-8 cups of jam.

Raspberry Jam:

  • 5 cups fresh or frozen, mashed fruit (about 2 quarts whole berries)
  • ONE 1.75oz package fruit pectin
  • 7 cups sugar

** Yields 7-8 cups of jam.

Strawberry Jam:

  • 5 cups fresh or frozen, mashed fruit (about 2 quarts whole berries)
  • ONE 1.75oz package fruit pectin
  • 7 cups sugar
  • 3 T. Lemon Juice

** Yields 8-9 cups of jam.

Triple-berry Jam:

  • 2.5 cups fresh or frozen, mashed strawberries (about 3 pints whole berries)
  • 1.5 cups fresh or frozen, mashed red raspberries (about 1.5 pints whole berries)
  • 1 cup fresh or frozen, mashed blackberries or blueberries (about 1 pint whole berries)
  • ONE 1.75oz package fruit pectin
  • 7 cups sugar
  • 1 T. Lemon Juice

** Yields 8-9 cups of jam.

Strawberry-Rhubarb Jam:

  • 4 cups fresh or frozen fruit (about 1 quart whole strawberries and 1.5 pounds ripe rhubarb)
  • 1/2 c. water
  • ONE 1.75oz package fruit pectin
  • 6 cups sugar

NOTE: this recipe is slightly different than all the others because you need to cook the chopped Rhubarb with the water before starting the jam-making process below.

The following directions are ONLY for Strawberry-Rhubarb Jam

  • In a large bowl, wash stem and crush strawberries
  • Wash and finely chop rhubarb (no need to peel)
  • Cook rhubarb and water in a small sauce pan until it boils — stirring constantly
  • Reduce heat; cover and simmer until rhubarb is soft (probably 5-7 minutes)
  • Measure 2 1/4 c. mashed strawberries and 1 3/4c. cooked rhubarb into a large stock pot (4 c. of fruit total)
  • Continue with the rest of the instructions below.

** Yields 6-7 cups of jam.


{Printable instructions and recipes}

Prepare Equipment:

  • Sterilize jars, lids, and rings
  • Place 7-10 jam jars in your sink and fill each jar with boiling water (you will probably have 1 or 2 extras)

Prepare Ingredients:

  • Wash and crush berries in a large bowl using a potato masher
  • Measure EXACT amount of mashed fruit into a 6-8 quart saucepan
  • Stir in lemon juice (if called for)
  • Stir in 1 box of fruit pectin
  • Measure EXACT amount of sugar into a SEPARATE bowl; set aside


  • On high heat, bring fruit mixture to a full rolling boil, stirring constantly with a wooden spoon
  • Quickly stir in sugar ALL AT ONCE
  • Return mixture to a full rolling boil for 1 minute, stirring constantly
  • Remove mixture from heat and skim off any foam from the top (this is not necessary, it just makes the jam look prettier!)

Fill & Flip Jars:

  • Taking one jar at a time; quickly pour boiling water out of jam jar and ladle the hot jam into the jar
  • Fill each jar to within a 1/2 inch of the top
  • Place a sterilized lid on each jar and seal it with a ring
  • Turn jars up-side-down and let sit for 5 minutes
  • After 5 minutes, flip jars over and wait for them to seal (you’ll hear a “pop” and the center of the lid with be indented a bit)


  • Let jars sit on your counter for at least 24 hours to make sure they all seal
  • Remove the rings and wash every jar
  • Label each jar with the contents and the year
  • Store in a cool, dry place (the jam should stay good for several years —  if it lasts that long)
  • Print off these Free Printable Jam Tags and give your homemade deliciousness as a gift!
  • If a jar doesn’t seal, you can put it in the freezer — or store it in the fridge to eat.

Your Finished!

See it wasn’t THAT bad, was it?

Jams and jellies are some of the easiest foods to preserve and are SO worth the effort!

Do you have a favorite berry jam recipe?

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!


Filed under: FoodPreserving

Leave a comment


  1. Erin


    I’ve never done the ‘turn upside-down’ method. Do they always seal that way? Seems Sooo much easier then doing the hot water bath I did last year when making strawberry jam.


    Andrea Reply:

    yes, they have always sealed for me — but you should know that this method is not “recommended” by the official canning experts. That said, this is how me, my mom, and my grandma have been making jam for YEARS!


  2. Andrea Farris


    Thanks for the recipes! My family loved the strawberry jam and it’s going to make a great Christmas present. The whole process was very easy thanks to your wonderful recipe and info on canning. This will definitely be a summertime tradition in our house 🙂


    Andrea Reply:

    Yay — so glad you liked the recipes! And yes, they make great gifts!


  3. donna andersin


    since raspberries already have seeds in them, do I really need the pectin?


    Andrea Reply:

    Donna, pectin is what thickens and “sets” the jam — you always need pectin wether your jam has seeds or not.


  4. Julie


    Hi! Thanks for the jam recipes. I have never canned before but am interested in trying. I am wondering if it is possible to cut down on the sugar? Thanks!


    Andrea Reply:

    No Julie — you can NOT reduce the amount of sugar. Jam has TONS of sugar in it, but I guarantee it will not turn out if you reduce the sugar. There are some special types of fruit pectin that you can buy that allow for reduced sugar — but then you need more berries and it costs more, but you can look for that if you want.

    Hope this helps!