Triple Berry Jam Recipe using No Pectin and No Canning!

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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!

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Homemade Triple Berry Jam Recipe with No Pectin and No Canning

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

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.

Blackberry Jam and Spoon

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:

  1. 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.
  2. 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. 
  3. Add pectin.  A little liquid pectin will, of course, thicken your jam quite nicely!
  4. Just wait.  Some homemade jams take longer to cool completely and gel than you’d expect. Be patient. 

strawberries and sugar

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.  

blackberry jam on toast

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.  

Triple Berry Jam Recipe using No Pectin and No Canning!

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.

Yield: 3 to 4 cups

Triple Berry Jam Recipe using No Pectin and No Canning!

Triple Berry Jam Recipe using No Pectin and No Canning!

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!

Prep Time 3 hours
Cook Time 1 hour 30 minutes
Total Time 4 hours 30 minutes

Ingredients

  • 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

Instructions

  1. In a large bowl, combine the berries and the sugar
  2. Let sit for 2 to 3 hours until there is plenty of juice
  3. Pour into a large pot and bring to a boil
  4. Turn down the heat to a simmer and cook uncovered for 60 to 90 minutes.
  5. During cooking, use a potato masher to gently break up fruit if you want the jam to be less 'chunky'.
  6. Cook until the mixture is relatively thick, although keep in mind that it will thicken up as it cools
  7. When the mixture is done cooking, remove from heat.
  8. Add in lemon juice and lemon zest and stir gently.
  9. Let cool and refrigerate overnight before using
  10. Freeze anything that will not be used within 2 weeks

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 73 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 18g Fiber: 2g Sugar: 15g Protein: 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!

Chocolate-Raspberry-Kaiserschmarrn_edited-1-1024x954


Comments

  1. Oh that looks delicious. I love that I don't need pectin to make it!
  2. I love jams and this one looks absolutely delicious! The ingredients and simple and it's easy to make. Gotta try this.
  3. I love that this doesn't require canning! I've never canned before, but I love jam. I think this would be a great recipe to start with.
  4. That sounds fantastic! I love how easy it is to make, too. Thanks for sharing these. I've got to get some triple berry goodness in my life.

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