Here’s a fresh or frozen low sugar jam made with mixed berries. This recipe includes Strawberries, Raspberries, Blueberries & Blackberries!!
Low Sugar Mixed Berry Jam
Low Sugar Mixed Berry Jam is my all-time favorite! I blend less expensive strawberries and blueberries with the more expensive raspberries and blackberries to make a delicious blend of flavors. You may use fresh or frozen berries in any combination.
This jam recipe is perfect for biscuits, rolls, as a topping for ice cream or yogurt plus it is perfect for peanut butter and jam sandwiches!
And, it is also wonderfully delicious on pancakes, waffles, and French toast!
You will love freezing all these berries in the summer when they are at the peak of harvest and then making jam in the fall and winter.
It is difficult to have enough time to make jams in the summer with all the other busy gardening, household, and homestead activities.
But, when the summer starts winding down, then you may find the time to make a batch of jam here and there.
Freezing Some of the Berries
So, these simple techniques for freezing berries will make it easier to get this job done! Squeeze in the time to freeze these berries as they ripen in the summer, but then wait until fall when the days are cooler to make jam.
You will love having all these wonderful berries on hand!
Here is an easy way to Freeze Summer Berries
Combining all 4 of these berries makes a super delicious Low Sugar Mixed Berry Jam Recipe. I am able to grow Fort Laramie Strawberries, at 7000 feet but need to buy the blueberries, blackberries, and raspberries.
Freezing berries simply buys time with regard to preserving the freshness and quality of these berries, especially raspberries.
Soft fruits like raspberries are delicate and do not have a long shelf life.
It is important to freeze or process raspberries within a day or two of picking or purchasing them, as they will quickly mold and lose their quality.
Blueberries, blackberries, and strawberries are firmer berries. Blueberries are the firmest, followed by strawberries and blackberries. All three of these berries will hold their quality a little longer.
It is very important, though, to process or freeze your berries as soon as possible to maintain their superior food quality and their freshness factor.
So, quickly freezing any type of berry is extremely important. Once your berries are frozen, then you have the freedom to turn them into jam at your convenience. Fast forward to fall…
I make our Mixed Berry Jam Recipe with low sugar. I love having the berry flavor without all the sugar.
So, our Low Sugar Mixed Berry Jam is more like a berry spread. I usually reduce the sugar by one half by using a low-sugar pectin.
The recipe that I follow works well with a variety of amounts of sugar as well as a sugar substitute.
I opted to use pectin instead of the no pectin method. The no pectin method relies on the natural pectin in the fruit which is a binding and thickening agent.
In order to utilize this natural pectin, the fruit or berries need to be boiled down to thicken the jam.
My favorite pectin for this low sugar recipe is Mrs. Wages Lite Fruit Pectin I have found this pectin to be the easiest to use when I want a low sugar jam or more of a fruit spread.
I prefer to boil the berries for the least amount of time possible to preserve the natural goodness of the fruit. The longer anything is processed, the more nutrients are lost. So, the shorter the processing time, the more nutrients that are preserved.
It is important to always follow the suggested processing times for water bath canning and pressure canning. Never reduce those times.
But for jams that will be stored in the refrigerator, I boil my berries for the least amount of time possible. This Mixed Berry Jam comes out brightly colored and fresh tasting!
Breakfast Ideas that are perfect with Mixed Berry Jam!
Here is the simple recipe:
Please read all the way through this recipe with the instructions to make sure you have all the necessary ingredients, supplies and equipment. You will need to have everything handy and ready prior to beginning your jam.
You will need 10 to 12 cups of whole, fresh or frozen berries.
This will equal 5 cups of prepared berries. I prefer to keep some of my berries semi-whole, so I do not smash them into a puree, as I like some pieces of berry in our jam.
One package of Mrs. Wage Lite Pectin
Sugar: either 1, 2, 3 or 4 cups of sugar depending on how sweet you want your jam. Any of these amounts will work.
5 Half Pint Size Canning Jars with lids or 4-10 ounce jars with lids
large stainless kettle
clean jars and lids
Clean and sort the berries. Remember, you may use any combination of strawberries, blueberries, blackberries, and raspberries that you would like. You may even use all red berries, or all blueberries, or all blackberries. I love combining all of these berries in equal amounts.
Measure out 2 1/2 cups of each of the berries for a total of 8 cups. These berries can be fresh or frozen. I freeze all my summer berries for fall jam making, so I have all frozen berries.
Next, gather all other ingredients: you will need 8 to 10 cups of whole fruit.
Measure approximately 2 1/2 cups of each of your berries and pour into an 8-qt kettle.
Let your frozen berries thaw and then mash them slightly with a potato masher.
If you are using fresh berries, slice the strawberries and then mash them slightly with all the other berries.
Mix the entire packet of Mrs. Wages Lite Pectin into the berry mixture with a wooden spoon and set aside for a few minutes.
Measure the amount of sugar you have decided to use in a separate measuring cup. I use 2 cups of organic cane sugar, which makes more of a fruit spread.
Adjust your sugar amount to your taste.
Keep this sugar handy and close by.
Now, make sure to have the following items, washed, clean and ready to go:
I like to wash my jars and lids in warm, soapy water and then rinse them. After that, I place them in a large kettle of water.
Bring this kettle of water to a boil and gently boil the jars and lids for at least 5 minutes.
Allow the jars and lids to remain in the hot water until you are ready to fill them with the hot jam.
If I am making simple refrigerator jam, I just use clean jars that will be stored for a short period of time in the refrigerator. I like to make fresh individual batches on an as needed basis, but
If you intend to keep your jam jars on the pantry shelf, you may want to hot water bath them.
Have your ladle, dinner plate, canning funnel and jars close to your work area.
The Process of Making Jam
Bring the berry and pectin mixture to a boil over medium heat while stirring constantly. Do not leave this mixture unattended on the stove, as it will burn very quickly. Stir constantly!
Watch closely for the berry mixture to come to a gentle boil, being careful not to let the mixture splatter on to your hands. This mixture will sputter and pop, so remove the pan temporarily from the heat to avoid getting burned by the splattering.
Once the berry mixture comes to a boil, quickly pour the entire pre-measured amount of sugar into the pan with the berries while stirring constantly.
Bring this berry, pectin, and sugar mixture to a boil while stirring constantly.
Once the mixture starts to boil, set a timer for exactly one minute.
Reduce heat slightly to maintain a rolling boil but it does not need to be on high as this only boils hard for one minute
After letting it boil for one minute, remove the jam from the heat.
Ladling into Clean Jars:
Move the hot jam to an easy area on your counter where you can safely ladle the hot jam into your clean jars.
Place your clean jar on the dinner plate or cutting board. I place my plate and jar right next to the kettle of jam so it is easy to ladle into the canning funnel and right into the jars.
Once all your jars are filled, carefully wipe off any drips or spills from the edges of each of the jars.
I just made a new batch of Mixed Berry Jam with added Gooseberries:
Strawberries – 4 cups
Blackberries – 1 & 1/2 cups
Raspberries – 1 cup
Blueberries – 1 & 1/2 cups
Gooseberries – cup
I used the same recipe as above with the 2 cups of sugar……it turned out delicious!!!
Hot Water Bath Process:
After filling your jars with hot jam, carefully clean off the rims of each jar with a clean, damp cloth or paper towel. Screw the lids on firmly. Do not tighten completely, just firmly.
Follow your water bath canning manual or cookbook to proceed with the recommended hot water bath canning method.
Once the water bath has been completed, carefully lift your jars out of the hot water and cool on a dish towel on your counter away from any drafts. Let the jars cool.
Listen for the ping as your jars vacuum seal. Once cool, test to make sure the lids are flattened and do not give or “pop” when you lightly depress the center of the lid.
The jars are sealed when there is no give or spring when touched.
Only store properly sealed jars on your pantry shelf. If any of the jars did not seal, then simply place them in the refrigerator and use them first.
Enjoy your Fresh Jam on:
….and, do not forget the Homemade Creamy Butter Spread!
This Low sugar mixed berry jam recipe made with fresh or frozen berries is delicious and perfect for beginners!