This triple berry jam recipe using no pectin and no canning is like summer on a piece of toast. Loaded with fresh berries, your whole family will love this homemade jam! Want more berry jam recipes? Check out my strawberry chia seed jam which also requires no pectin and no canning!
Posts feature partner companies & may be sponsored. Post contains affiliate links & I will be compensated if you make a purchase after clicking on links.
Making Homemade Jam with No Pectin
There are a few key items that I always keep in my pantry and jam is one of them. Oh, sure…it may be called jelly, preserves, or fruit spread depending on my mood but there is always some kind of spreadable fruit in the house.
Not only is it delicious on toast but it is perfect with a bowl of Greek yogurt or on my favorite PB&J sandwich. Homemade jam has always been a bit intimidating for me to make.
The whole adding pectin and canning thing just makes it seem like a lot of work. Since fresh berries are incredibly cheap right now, I really wanted to try my hand at making my own jam.
More Homemade Jam and Jelly Recipes
- Easy Apricot Jam Recipe with no Canning Required!
- Lemongrass Jelly Recipe with fresh ginger (no canning required!)
- Easy Homemade CRANBERRY RAISIN JAM for Christmas
✯Don’t want to miss the next post?✯
Or join the private Facebook group for simple tips on going green!
I stumbled across a few jam recipes with no pectin and no canning that sounded easy enough. My version of this triple berry jam recipe uses a combination of blueberries, blackberries and strawberries since that is what I had on hand. You can vary the berries used and the ratio depending on your own berry status.
How To Thicken Jam Without Pectin
So, what happens if you make this homemade jam recipe but it just isn’t thick enough? You do you thicken jam without pectin if it is just a tad bit runny? Here are a few suggestions:
- Add chia seeds. Add a tablespoon of chia seeds to each eight-ounce jar and stir to combine. The chia seeds will start thickening the jam as they absorb water.
- Cook it again. Simmer it longer on the stove top or even put it in a low oven for a while to evaporate off some of the water.
- Add pectin. A little liquid pectin will, of course, thicken your jam quite nicely!
- Just wait. Some homemade jams take longer to cool completely and gel than you’d expect. Be patient.
Can you use honey instead of sugar in jam?
If, for some reason, you want to make homemade jam without sugar, you have a few options, although I cannot guarantee the results. I buy pure cane sugar and am totally okay with using that in this jam recipe. However, some people prefer honey in jam instead.
The recommendations I see suggest that in order to use honey in place of sugar, use 7/8 cup for every cup of sugar, and don’t change the other liquids. But, like I said, you may have to play around with it or add chia seeds to thicken it.
Can you freeze homemade jam?
This triple berry jam recipe makes almost 4 cups of homemade jam. That is quite a bit! If you aren’t going to use it in about 2 weeks, freeze it back for longer storage. Make sure you leave 1/2″ or so of head space at the top of the container so there is enough room for the jam to expand when frozen. Homemade berry jams can last up to 1 year frozen.
Making a seedless mixed berry jam recipe
All those tiny seeds can get annoying sometimes. For this triple berry jam recipe, you can strain out the seeds if you prefer a smoother texture. Mash and strain the berries before you cook them on the stove (or after, if it is easier to get it through the strainer. Toss the seeds and then follow the rest of the directions.
Homemade Triple Berry Jam Recipe
This incredibly easy jam recipe is not overly sweet…you can add a bit more sugar if you prefer it sweeter. If you love berries and need more recipes, try these easy mini berry tarts.
- 7 cups berries ( I used 2 cups strawberries, sliced, 2 1/2 cups blueberries and 2 1/2 cups blackberries)
- 1 1/4 cup sugar
- 2 TBSP lemon juice
- 1 tsp lemon zest
- In a large bowl, combine the berries and the sugar
- Let sit for 2 to 3 hours until there is plenty of juice
- Pour into a large pot and bring to a boil
- Turn down the heat to a simmer and cook uncovered for 60 to 90 minutes.
- During cooking, use a potato masher to gently break up fruit if you want the jam to be less 'chunky'.
- Cook until the mixture is relatively thick, although keep in mind that it will thicken up as it cools
- When the mixture is done cooking, remove from heat.
- Add in lemon juice and lemon zest and stir gently.
- Let cool and refrigerate overnight before using
- Freeze anything that will not be used within 2 weeks
Amount Per Serving: Calories: 73Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 18gFiber: 2gSugar: 15gProtein: 1g
Nutrition information is not always accurate
Not sure what to do with your Triple Berry Jam?
Try these homemade Kaiserschmarrn for breakfast one day!
Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.