When you just really want a couple of pots of home made jam, this easy mixed berry jam is perfect. Using frozen berries makes it means you can make it at any time of the year. This recipe is perfect for the beginner jam maker.
Mixed Berry Jam
My mixed berry jam, also known as jumble berry jam, is probably one of my favourite jams, richly coloured and packed full of intense rich berry flavours.
This small batch jam is ideal for a last-minute gift as it doesn’t take long to cook, doesn’t need any specialized equipment and, with the frozen berries, doesn’t need a trip to the store to find premium ingredients.
I find that small-batch preserving is perfect for a rainy-day family activity. Children can help with the weighing of ingredients, read the jam thermometer, check the jars are sealed (once they have cooled), and make the labels.
Once made, everyone can tuck into fresh mixed berry jam on toast, crumpets, hot cross buns (we keep some in the freezer after Easter), or scones as a delicious end to a family afternoon in the kitchen.
Be warned that jam making is addictive and once you start you won’t be able to stop at just once batch!
Using Frozen Mixed Berries
The secret to this jam recipe is a packet of 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.
One 600g packet of berries, with sugar and lemon juice will make about 800g of jam, which is three small jars or about 3 cups.
Mixed bags of frozen berries are available year round in the freezer section of the supermarket – 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, blueberries, raspberries and red and blackcurrants.
Flora Original – now 100% plant based
Enjoy your freshly made jam on homemade bread (we have so many recipes choose from – sourdough to a basic loaf), spread with Flora Original.
Flora Original, which was first made back in 1964, is now 100% plant based. It is therefore suitable for vegans, or those wanting to avoid dairy. With no preservatives, artificial colours or flavours, and also rich in omega-3, it is ideal to spread on toast, or to use in your favourite bakes, cakes and savoury dishes.
I’m going to be working with Flora this year bringing you plant based recipes using the new 100% plant based Flora Original.
How Do I Make Frozen Berry Jam?
Step One – Throw the berries into a saucepan and cut any of the larger strawberries and blackberries in half.
Step Two – Add the sugar and lemon juice. Stir in and allow to defrost.
Step Three – As the berries defrost, the sugar will draw out the juice and you will have a lovely dark purple syrup in the pan. It is best to do this overnight. Alternatively, heat the berry and sugar mixture on the lowest setting. I have a gas hob, so I usually use a diffuser ring.
Step Four – Once the sugar has dissolved, you’re ready turn up the heat to cook and make the jam set. Pop your jars into the oven to warm at this point, and heat the jam on a high heat to boiling point. Once the jam has reached a rolling boil, start testing to see if it has reached the 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.
- 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.
- 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.
- 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 Five – Once you have reached setting point, remove the jam from the heat. Allow to stand for a few minutes, so that the jam thickens just enough to stop the fruit floating to the top. Then use a ladle and jam funnel or a Pyrex jug to fill the jam jars. Seal with the lids.
This jam is delicious served on a slice of freshly baked no yeast bread or spread on a slice of fruit loaf.
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 ad jellies
Mixed Berry Jam from frozen berries – Small Batch
- 450 g frozen berries
- 450 g sugar
- 2 tbs lemon juice
- Put all the ingredients in a large saucepan, and let stand for at least one hour as the fruit defrosts. This can be overnight.
- If using the wrinkle test for the setting point, place a couple of side plates in the freezer.
- Heat the mixture on a very low heat to allow the sugar to dissolve and the fruit to release its juice. Stir gently occasionally.
- Heat jam jars in a low oven to sterilize at 100°C/220°F/Gas Mark 1.
- Once all the sugar has dissolved, turn up the hob and heat the jam quickly to a rolling boil. After a couple of minutes, start testing the jam's set using your favourite method.
Testing for set
- Temperature: Use a jam thermometer, and check to see that the jam has reached 105°C/221°F.
- Wrinkle: Spoon some hot jam onto a chilled plate and see if it wrinkles ahead of your finger when pushed through the jam.
- Flake test: Allow the jam to run off a spoon with the bowl held vertically. When a flake of jam remains attached to the lip of the spoon, it has reached the setting point.
After reaching setting point
- Once the jam has reached the setting point, turn off the heat and allow it to cool for about 10 minutes. This allows the jam to thicken slightly, so that the fruit pieces don't all float to the top in the jars.
- Spoon the jam into the hot jars and seal the lids. Allow to cool completely. Label and start enjoying fresh, three ingredient frozen mixed berry jam!
- This recipe is 3 Weight Watchers Smart Points
Recipe for mixed frozen berry jam commissioned by Flora Original. All opinions our own.
If you like this jam, then make my Easy Plum Jam too.
I love the idea of making jam, and it is something I’ve never tried. You make it look perfectly easy. And it looks delicious.
Once you try it, you find it so easy and want to make more.
Great idea to use frozen berries to make a quick batch. We always have them too, so handy to have in.
Such a good thing to have in the freezer, we use them a lot.
There’s nothing quite like homemade jam! Love your tip about using the frozen berries, too!
Homemade jam is always so good.
This homemade jam is SO easy to make! And it tastes much better than any store bought I’ve tried.
Such an easy way to make jam.
This sounds delicious and simple to make. I love that it’s a small batch I can make quickly! Most recipes make a ton that I don’t know what to do with it all!
Small batch is ideal, quick and easy.
Flora is always my go-to so it’s great to see it being used in such a delicious way! Can’t wait to try the jam :)
Ideal spread for crumpets and toast.
This looks amazing! There’s nothing better than homemade jam!
Once you get the preserving bug you never buy shop jam again.
I never knew making jam could be so simple! I really need to try this recipe for myself. I’m really intrigued to see what jam on crumpets tastes like! It looks delicious! xxx
Homemade jam on crumpets is so very good.
Such a great idea to make from frozen berries. I love making jams, they always taste better.
Jam is a family favourite here, but I rarely find the time to actually make it. This is such a good idea and something I could easily do.
This is a nice idea to make easy jam, great if you’ve run out and have the frozen berries at hand.
Frozen berries are so good for ease. I’d never thought of making jam with them before, it looks delicious.
This looks lovely. We’ve got lots of berries growing in our garden which I plan on making into jam this simmer. A very simple recipe.
Thanks Sally, What I love about this recipe is that is always tastes slightly different according the the mix you use. Great idea to use a mix of your own berries.
So simple and yet so successful. I’d never thought of using frozen berries before.
Hi Kate, as long as they have sealed properly they can keep for years, but over time the jam will start to dry out and become thicker and thicker.
I have just tried this recipe and am delighted with the result. Compliments and the accuracy of the instructions
thank you. We love this jam – it is so intensely fruity!
This looks delicious!!! Currently thanking mine overnight! What’s the best way to store this jam, and how long will it last?
You need to check the jars have sealed properly – as it cools you will hear a pop and the centre of the lid would have been sucked down. If you press it it should stay down and not pop up.
Once sealed it should keep indefinitely in a cool dark cupboard (I’ve had jams for years – although they can go very solid). Once open it will keep in a cupboard for a few weeks, although mine tend to end up in the fridge as we don’t eat that much jam – hence making small batch!
How should you cool it if you want to use it right away, like to stuff Paczki?
Pour it into a dish and wait to it sets – it will cool pretty fast.
Love the versatility of this recipe and it’s super easy to make, plus it’s better than the store-bought version.
So glad you like it. Its one of our favourites.
This looks wonderful! If I wanted to use maple syrup instead, would the amount used be different?
hi Jill, I really do not recommend it as it will throw off the amount of liquid and the jam will probably not set, or be shelf stable.
You mention that all you need is a 600 gr of frozen berries and then your ingredients list indicate you only need 450gr of fruit. Is this an error?
My mistake – I tested the recipe twice – as long as you use equal weight sugar to fruit you are good to go!
Looks great…… can I process in a canner/boil them to seal the jars after I’m worried they won’t seal?
Hi Carol, you can if you want to – it isn’t common to can sugar based preserves in the UK – I have never done this and never had a problem.
How long is this jam good for once made?
If correctly sealed a couple of years in a dark cool cupboard, and a month in the fridge once opened.
Mine turned to brown sludge, almost like turning into candy, what did I do wrong?
hi Taylor, Sorry that happened, it should like it got far too hot, or there was too much sugar.