Triple Berry Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
This recipe was contributed by Evie Ladd of Jammin’ for a Cure. She says: “I have to plan ahead to make this jam by freezing berries when they are available. I am usually using a combination of fresh and frozen berries to make this jam.”
Servings 7 cups
Ingredients
- 4 cups whole strawberries
- 4 cups whole red raspberries
- 4 cups whole blueberries
- 3 teaspoons calcium water see step #1
- 2 Tablespoons lemon juice bottled
- 2 cups sugar
- 3 teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- Wash, hull, slice, and mash strawberries. Wash and mash red raspberries. Wash, stem, and mash blueberries. Measure 2 cups of each type of mashed berry into sauce pan.
- Add calcium water and lemon juice, and mix well.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
Saundra Robinson
Can this recipe be converted to a freezer jam instead of a preserved one? What changes would I need to make if so?
Audrey L.
For an uncooked or raw freezer jam, you can use the Freezer Jam recipe for reference. You can also make this jam and simply freeze it once your jars are fully cooled instead of water bath canning.
Maria
I’m using a frozen blend of 4 berries: strawberry, raspberry, blackberry, and blueberry. Do I need to alter the recipe at all?
Audrey L.
Just make sure you are adding 1 tablespoon of lemon juice per cup of mashed blueberries and blackberries.
Michelle
Can I substitute Monk Fruit Sweetener for the sugar with no problems?
Shelby Collings
You are welcome to try it! There is not much research available for using monkfruit in canning.
Martha
Trying to work to make some sugar free jam for someone. Could I substitute equal amount of raw stevia for the sugar or use less?? They’re on a special diet & requested sugar free
Shelby Collings
You will want to check on the conversion for that product specifically.
Dot
Is it ok to use fresh lemons for the juice instead of bottled? Thanks! I also want to say I love your pectin and the options for low sugar jams & jelly. I’ll continue to tell others about your great product as well. You website is great and I truly appreciate the FAQs and videos. So helpful for this newbie canner.
Shelby Collings
We suggest using bottled lemon/lime juice because it has a guaranteed pH, whereas fresh will vary and can result in unsafe preserves.
Donna Reid
Can you use frozen thawed fruit?
Shelby Collings
You sure can!
Natalie
Can I do Cherries, Blueberries, Strawberries as the mix? And can I just make about six cups of fruit, mashed (because you only take 2 cups of each of the three). I have leftovers that aren’t enough for a full recipe of jam.
Shelby Collings
Yes you sure can use cherries, strawberries and blueberries!
Heather
Made some Triple Berry low sugar Jam and it is amazing. I used apple juice and a little stevia. Canned in 1/4 pint jars to make sure we didn’t waste. Turned out great. Spreads nicely. Doesn’t have the shiny appearance that sugary products have but great flavor. We love it and the option for low/no sugar options. Thank you!
Marty
I have 9c of mixed strawberry pulp, raspberry, blackberry & blueberry juice in my frig. I’m looking at the recipe, and “think” I can do a batch and a half. However, I’ve made other jams with this and it seems to turn out VERY thick. Think I read somewhere to reduce the amount of pectin to make it softer. Would this thinking be correct? Would it work to try using 4.5t of pectin?
Julie Sirois
If I use 1 cup of stevia & 1 cup of sugar & still get the same jam consistency?
Also, do you have a no sugar recipe for Saskatoon Berries (juneberries etc) using the Pomona pectin?
Shelby Collings
Hello Julie,
Yes, that should be just fine as long as thee Stevia measures cup for cup.
Kristah
If I want to use honey, is it an equal substitute to the sugar?
Shelby Collings
Honey will measure 1/2 the amount of sugar. SO if it calls for 1 cup of sugar, you will use 1/2 cup of honey/agave/maple syrup. Happy jamming!
Grace
Can I substitute 1/2 C. of honey for the sugar in this recipe? Thanks!
Shelby Collings
Absolutely!
Taylor B
My batch jelled REALLY firm. What can I do to get it to set a little softer? Thank you!
Shelby Collings
Hello Taylor,
Great question!
It is a bit of a guessing game at this point with how much liquid/fruit to add. If you would say that your jam is about 25% too firm for your liking, you will want to add 25% of the called for amount of mashed fruit/juice in your recipe (about 1 cup if you followed a 4 cup recipe). If it is 50% too firm, you’ll use 2 cups of juice; and so forth.
You will empty your jam into a pot, and bring it up to just a boil. Add your additional liquid (unsweetened juice, or mashed fruit or water) and let it boil for 1-2 minutes. Recan you jam into hot, clean jars and reprocess in a water-bath canner.
Please let us know if you have any further questions, we are happy to help!
Sharon Thayer
Can I add jalapeño peppers?
Shelby Collings
Hello Sharon,
We would recommend using our Strawberry Jalapeno recipe, HERE on our website, and simply replacing the strawberries with mixed berries (in the same measurement). If you would like to omit the bell peppers, you can increase the mixed berries to that quantity too.
Chris
Can I substitute apple juice concentrate for the sugar? How much should I use?
Thanks!
Shelby Collings
Hello Chris,
You sure can!
Ingredients:
6C mashed berries
1⁄4C lemon/lime juice
2C juice concentrate
3 1/2 teaspoon pectin
3 1/2 teaspoon calcium water
Directions:
1. Wash and rinse jars; let stand in hot water. Bring lids to simmer; turn off heat; let stand in hot water. Wash screw bands.
2. Prepare calcium water. Put 1/2 teaspoon calcium powder and 1/2 cup water in a lidded jar. Shake well.
3. Prepare fruit or juice. Measure fruit or juice into pan with lemon or lime juice (if called for in recipe). Do not add 1C juice concentrate.
4. Add proper amount of calcium water into pan; stir well.
5. Bring 1C concentrate to a boil separately. Put in blender/food processor. Add proper amount of pectin powder; vent lid; blend 1-2 min. until all powder is dissolved.
6. Bring fruit in pan to a full boil. Add pectin- concentrate. Stir 1 min. while mixture returns to full boil. Remove from heat.
7. Fill jars to 1⁄4” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 min. (add
1 min. more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down.
Marc
The ratio of pectin and calcium water to cups of fruit seems lower than Pomona’s general recommendation. For 12 cups of fruit, you’re website recommends 6 teaspoons of pectin and the same for the calcium water…
https://pomonapectin.com/developing-your-own-recipes-for-cooked-jam-or-jelly-using-pomonas/
Why only 3 tsp of each in this recipe?
Thanks!
Marc
Shelby Collings
Hello Marc,
Great catch and great question!
This recipe is written a bit differently, by the author, than our typical recipes. It calls for 4 cups of whole berries vs. the measured amount of mashed fruit (like a lot of our other recipes!). Mashed fruit vs. whole fruit is about half the volume. So really this recipe is for about 6 cups of mashed fruit in the end.
Happy jamming!
RedBlueSpice
Can I use frozen (thawed), triple berries consisting of raspberries, blueberries, and blackberries in place of the berries in this recipe? Equal amounts, correct?
Thanks
Shelby Collings
You sure can!
Cosmoe
Can I substitute 1 cup maple syrup for the 2 cups sugar? I don’t know what the right ratio would be.
Shelby Collings
Yes, you sure can!