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Mixed berry jam is so easy to make – and it can be made in small batches.

This quick jam is a delicious way to have jam in an instant. It is especially satisfying in the middle of the winter when you have frozen berries or in the summertime when there’s a bountiful of fruits.

It is equally good spread on homemade bread or swirled into yogurt, and quick jam even makes a great ice cream topping!

Here’s how you can most the most perfect mixed berry jam at home.

mixed berry jam on bread slice


  • 1 cup of mixed berries (fresh or frozen) such as strawberries, blueberries, currants, or raspberries
  • 1/4 cup (max) sweetener (can be maple syrup, honey, or white sugar)
  • 1 tsp lemon juice (optional)
  • 2 Tablespoons water
  • Jar

The amounts listed will make one jelly jar (1/2 pint) of finished jam. The recipe can easily be doubled or tripled if you have more berries.

How to Make Mixed Berry Jam Instructions

  1. Rinse your berries under cold water, then place them into a small saucepan.
  2. Mash the berries with a potato masher or fork until most have lost shape.
  3. Add water, sweetener, and lemon juice to your berries. If you use more sour berries (like blueberries or currants), use all of the sweeteners, but if your berries are already sweet (like raspberries or strawberries), start with half of the sweetener.
  4. Place saucepan on a stove over medium-high heat and bring to a boil. Take a quick test taste (cool it down on a spoon first!) of your jam to see if it is sweet enough; if not, add more sweetener, one tablespoon at a time.
  5. Reduce heat and simmer for 15 minutes until you reach a “jammy” consistency. The jam will look thin when hot, but stick to the back of a cold spoon and look thick.
  6. Serve warm in its saucy form, or transfer the jam and allow it to cool to spread easily on toast.
  7. Store in a jar or plastic container with a well-sealing lid.
currant quick jam in jar

How long does mixed berry jam last?

Quick jam keeps for a few weeks in the fridge or a few months if frozen. When freezing, be sure to leave space between the top of the jam and the cover of the container to allow expansion.

Other recipes you might like:

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Carrie Williams Howe is an educational leader by day and an aspiring homesteader by night and weekend. She lives on a small homestead in Vermont with her husband, two children, and a rambunctious border collie. She blogs about her family's homestead life at The Happy Hive.

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