Four Berry Jam

"This is one of my favorite jams, especially since I can make it any time of the year using frozen fruit. It's really delicious! The mixture of fruits tastes so summery! I've been making it for years; I think I got it from Taste of Home magazine, but I can't remember now for sure. Prep time includes estimated time to cook jam and ladle into jars, cook time is time to sit and seal."
photo by a user photo by a user
Ready In:
1hr 30mins
7-8 half-pint jars


  • 1 cup fresh blackberries (or frozen unsweetened, thawed and undrained)
  • 1 cup fresh blueberries (or frozen unsweetened, thawed and undrained)
  • 1 12 cups fresh strawberries (or frozen unsweetened, thawed and undrained)
  • 1 12 cups fresh raspberries (or frozen unsweetened, thawed and undrained)
  • 1 (1 3/4 ounce) box pectin (not low-sugar or no-sugar varieties)
  • 7 cups sugar


  • Prepare your jars in advance--sterilize them and keep the jars, lids, and rings warm while preparing the jam. Have all tools ready and handy (ladle, towel, wet cloth, canning jar funnel, etc).
  • Crush berries in a large, non-reactive (such as stainless steel) saucepot. Stir in pectin until dissolved.
  • Bring to a full, rolling boil over high heat, stirring constantly to avoid scorching (reduce heat to medium-high if needed).
  • Stir in sugar. Return to a full, rolling boil and boil for exactly 1 minute (starting from when you can no longer stir the bubbles down).
  • Remove from heat and quickly skim off any foam. You must move quickly at this point to prevent the jam from cooling off too much.
  • Quickly ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace.
  • Wipe rims with a clean, warm, damp cloth to ensure a good seal. Place lids on jars and screw rings on snugly but not too tight. Flip jars upside down. Let stand upside down for 5 minutes, then turn right-side up again. Let sit for one hour.
  • After one hour, check seals. If any lids are still popped up (there is a bump in the center of the lid that should be down if the jar is sealed, and up if not), then refrigerate and use immediately, or process in a hot water bath for 10 minutes.
  • Store jars in a cool, dark place until ready to use; use within 1 year.

Questions & Replies

  1. If I wanted to substitute pitted dark cherries for the blackberry portion of this jam recipe, would the measurements remain the same? This looks delicious btw.


  1. Thank you for writing such a detailed recipe. I had never made jam before and having step by step directions was very helpful. Not to mention, the jam was delicious!



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