Mixed Berry Jam (from frozen berries) – Small Batch

Mixed berry jam is so easy to make with a bag of frozen mixed berries. This small batch recipe makes just a couple of pots, will set easily and does not require any specialized equipment making it perfect for the beginner jam maker!

Mixed Berry Jam

My mixed berry jam, also known as jumbleberry jam, is probably one of my favourite jams, richly coloured and packed full of intense rich berry flavours.

It is also really easy to make, and will set perfectly every time, which means this recipe is perfect for a beginner jam maker.

See Also

• Love berry jam? Try my small batch blackberry jam
• Nectarine jam is delicious and easy to make
• Preserve the harvest with a batch of plum jam

This is a small batch jam recipe, making just a few pots, which means that you can use a regular saucepan to make it, and it cooks, and reaches setting point much more quickly than a big batch, so you can make this in less than an hour.

Be warned that jam making is addictive and once you start you won’t be able to stop at just once batch!

Why make jumbleberry jam

• Such an easy jam recipe – using a bag of frozen berries means there is no prep needed

• Thanks to the pectin in the red and blackcurrants the jam will set easily – making it ideal for beginners

• Small batch jams are fantastic for beginner preservers as they are quick to make – and you can use a regular saucepan.

Mixed berry jam ingredients

• Frozen mixed berries – We always keep a bag in the freezer – I add them to overnight oats and smoothies, pies and crumbles or make a quick compote from them. For the best results and that intensely fruity flavour, use a mixture that includes red and blackcurrants.  These fruits have higher levels of pectin than other berries, making it easier to get the jam to set.
  
  I’ve made this jam with several different berry mixes containing some or all of strawberries, blackberries, blueberries, raspberries and red and blackcurrants. 

• Sugar – regular white granulated sugar – there is no need for jam sugar

• Lemon

One 500g packet of berries, with sugar and lemon juice will make about 500g of jam, which is three small jars or about 2 cups. 

How Do I Make Berry Jam?

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this mixed berry jam recipe perfectly every time.

Step One – Throw the berries into a large saucepan and cut any of the larger strawberries and blackberries in half. 

Helen’s Pro Tip
When you choose your pan, remember that you need plenty of space, and in particular, you need more depth than you might assume if you are not a regular preserver. The jam will bubble up high in the pan as it cooks, occupying much more space than the cold ingredients. A larger pan will reduce the risk of splashes and scalds.

Step Two – Add the sugar and lemon juice.  Stir in and allow to defrost.

You may think this looks like a lot of sugar. Don’t be tempted to reduce the sugar, as the jam will not set and will spoil.

Step Three – Leave the berries for a few hours, or overnight to defrost, the sugar will draw out the juice and you will have a lovely dark purple syrup in the pan. 

Step Four – Heat gently and allow the jam mixture to simmer but not boil, until all the sugar has dissolved. With the quantities suggested, this will take about 5–10 minutes. You can add a splash more water if you think you need to, but this will make the next step take longer.

While you are cooking the jam on the stove top, heat your jam jars and lids in the oven on a low heat so that they will not crack when you fill them. I heat a Pyrex style jug too, so that I can use it to fill the jars without making a mess.

• How to sterilize jars for jam making

Step Five – Once the sugar has dissolved Slowly bring the berry jam up to boiling point and continue to cook until it reaches setting point (105°C / 221°F).

Stir frequently, and scrape the bottom of the pan as you cook so that none of the fruit catches and burns. This will take about 10 minutes, depending on the size and shape of your pan.

Step Six – As you approach setting point, the jam will thicken and you will see a change in the bubbles in the jam as they become larger and more defined. Now take the jam off the heat and test for setting point.

3 Ways of Testing Jam Setting Point

The more jams you make, the easier it will be to accurately gauge the setting point. With time, you will know when you are there just by the appearance of the bubbling jam. 

1. The temperature test. Accurate electronic jam thermometers are readily available, and not expensive. They are much easier to read than traditional jam thermometers. Heat the jam to the setting point (usually 105°C/221°F) and once it’s there, you know it should be ready.
   Caution: Use temperature only as a guide. Once the thermometer reads 105°C, I give the jam a good stir to get rid of any hot spots and then test with the wrinkle test. 
   
2. The wrinkle test. Place a couple of side plates in the freezer before you add the sugar. Once the jam is boiling, start testing by placing some on the plate. Allow it to cool on the plate. Then push your finger through the jam. If you see it wrinkle up ahead of your finger, it is ready. This technique takes a bit of practice.
   
3. The flake test. Take a spoonful from the pan and turn it vertically to tip out the jam. If the jam runs off, it hasn’t set. If, however, some sticks to the spoon in a sort of wide drip that doesn’t fall, the jam is ready. Again, this works best with some practice.

Step Seven – If your jam is not ready to set, cook a little longer.

Once you are at setting point, transfer the hot berry jam to the warmed Pyrex jug and let it cool for 10 minutes.

This is long enough for the jam to thicken sufficiently to stop the pieces of fruit rising to the top. Stir and check that the fruit remains evenly distributed.

If the fruit starts to float to the top, leave for another 5 minutes before checking again.

Waterbathing Jams and Jellies
I am based in the UK, here we do not routinely waterbath high sugar preserves such as jams and jellies, nor is there any official advice to do so.
I’ve been making jam this way for over 30 years, it is how my mother and grandmother made jam and we have never had a problem.
Please do your own research, follow the guidance in your own country, as best practice may vary according to where you are located.

Step Eight – Transfer your jam into the warm, sterilized jars. A jam funnel is very useful here.

Helen’s Pro Tip
Very occasionally a jar can shatter. This has only happened to me twice in all the years I have been making jam, but be prepared. Stand the jars in a roasting tin, just in case. This will also catch any drips, making the clean up process easier.

Finally, wipe away any drips and seal the jars with the lids, making sure they are secure. Leave them to cool. Before you put them away, check that they have sealed properly.

There is a little dimple in the lids of modern jam jars that will pop down as the jam cools, creating a secure seal. If not, you should be able to pop it down with a gentle pressure. If it does not stay depressed, the jar is not well sealed.

A jar that won’t seal properly should be treated as if it has already been opened. Keep it in the fridge once cool and treat it as if already open, eating it within a few weeks.

This jam is delicious served on a slice of freshly baked no yeast bread or spread on a slice of fruit loaf.

Jam Making 101

• How to make jam / jelly – everything you need to know to make batch after batch of delicious jam or jelly
• How to fix runny jam
• For an in depth look at the how and whys read my complete guide to jam setting point
• Jam vs jelly – just what is the difference between these two preserves?

Hints & Tips

• To fill the jars, put them on a baking tray. That way, if one cracks (this happens very rarely) the hot jam is contained, as are any drips.
• As the jam cools, the lid will pop as the jars seal – one of my favourite noises in the kitchen.
• Allow to cool, check the jars are sealed, stick a label on and enjoy. If you have any excess jam, spoon it into a small bowl and enjoy straight away (once it’s cool). 
• I like to add a spoon of jam to the bottom of the pot when making lemon posset. 

More Easy Jam Recipes

We love to preserve and have lots of recipes with step by step guides to help you fill your cupboard with homemade jams and jellies

• A classic autumn pairing – blackberry and apple jam
• Rhubarb jam is best made with young pink rhubarb in the spring
• Swap the apples for pears in this pear and blackberry jam
• Black cherry jam is a year round favourite
• Use fresh or frozen blueberries to make this blueberry jam
• Fig jam is easy and delicious with blue cheese
• All my jam and jelly recipes in one place to choose from

Update Notes – recipe first published May 2019. Completely rewritten with greatly expanded method December 2025.