Total Time
Prep 30 mins
Cook 30 mins

Very good! This is adapted from another site on the internet. 2 cups = 1 pint. 4 pints = 8 cups. 8 cups = 1828 grams. 1828 grams = 91 tablespoons Measurements courtesy of

Ingredients Nutrition


  1. In a large pan, combine berries with sugar.
  2. Crush berries with a potato masher.
  3. Add lemon juice and lemon rind.
  4. Bring to a boil, skimming off any foam that forms.
  5. Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
  6. While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
  7. Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
  8. Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
  9. If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.
Most Helpful

Made this today as I had so many berries from my garden. I used strawberries, rasberries, blueberries and marionberries. Followed the recipe except for a few minor steps - didn't mash the berries, cooking them seemed to do that just fine and I like bits of fruit in my jams and didn't use a pressure canner - used the hot water bath method and that worked fine. Love the flavor and appearance and will be making more of this when next I have a harvest big enough.

Bonnie G #2 July 26, 2012

Very tasty jam, mine didn't set up properly, I haven't made a no pectin jam before this one, so it could be inexperience. I didn't have a lot of blueberries or any blackberries, so used the same qty, but used extra strawberries and a bit of apple as well.

Satyne August 31, 2013

Really good. None of the berries overpower the others.<br/><br/>I boiled it for the 30 minutes and I think that is a little bit too long. I noticed thickening at about 20 minutes--and I should have stopped then.<br/><br/>The jam is a bit strong/thick. Otherwise, I would (and have) recommended this.

apolloknowsall July 27, 2013