Triple Berry Jam Recipe Small Batch

Triple Berry Jam - A quick homemade jam made with fresh berries, lemon, and just the right amount of sweetness.

This jam is super simple but so, so good. I made it as the fruity topping for my Crumbl Triple Berry Cookie Copycat recipe, and it's honestly delicious on way more than just cookies. I've been spreading it on toasted English muffins, adding it to yogurt bowls, and even sneaking a spoonful straight from the jar. It's the kind of thing that makes your fridge feel fancy even though it only takes about 30 minutes to make.

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Why You'll Love This Triple Berry Jam

• Uses only fresh berries and pantry staples-nothing fancy from the grocery store.
• It's a small batch, so no need for canning equipment or a giant pot.
• You can store it in the fridge for a couple weeks or freeze it for longer-hello, easy freezer jam!
• Tastes way better than store-bought jam and takes less than 30 minutes on the stovetop.
• You'll feel like a kitchen hero spooning this over ice cream, toast, or even cookies.

Ingredients

Here's what you'll need to make your own jam at home-just a few fresh ingredients that really shine:

• Fresh blueberries, raspberries, and blackberries - The triple berry combo gives you a tart, sweet, and juicy fruit mixture. You can also add crushed strawberries next time for a variation.
• Granulated sugar - Helps the jam thicken and brings out the natural sweetness in the berries. The amount of sugar is flexible, but I don't recommend reducing it too much or your jam won't set well.
• Lemon juice - Adds brightness and helps activate the natural pectins in the berries. Use fresh lemons if you have them!
• Lemon zest (optional) - A little extra zing and citrus aroma.
• Pinch of salt - Just enough to balance the sweet and round out the flavor.

How to Make Triple Berry Jam

• Prep the berries: Rinse the berries under cool water and gently pat them dry. If you're using strawberries next time, remove the stems and crush strawberries before adding them.
• Combine in saucepan: In a large saucepan, add all your fresh fruit, sugar, lemon juice, optional zest, and a pinch of salt.
• Mash the berries: Use a potato masher to crush blackberries, raspberries, and blueberries until they start releasing juice. This helps jumpstart the cooking process and gives you a smoother jam.
• Start cooking: Set the pan over medium heat. Stir frequently with a metal spoon or silicone spatula to avoid burning the sugar mixture on the bottom of the pan.
• Bring to a boil: Let the fruit juice mixture come to a full rolling boil. Reduce the heat to medium-low and simmer for 20-25 minutes, stirring occasionally. The cooking time may vary depending on your stove top and how much water is in your berries.
• Check the consistency: Drag your spoon across the bottom of the pan-it should leave a trail. You can also do the cold plate test: place a small amount of hot jam on a chilled plate, let it sit for 1 minute, then run your finger through it. If it wrinkles slightly and holds its shape, it's done.
• Optional straining: For a smoother texture or to reduce seeds, strain through a fine mesh strainer while it's still warm.
• Cool and store: Let the hot jam cool slightly in a large bowl, then transfer it to clean half-pint jars or any airtight container. This is a refrigerator jam-no canning needed!
• Refrigerate or freeze: Store in the fridge up to 2 weeks, or freeze for up to 3 months. Be sure to leave room at the top of the jar for expansion if freezing.

Tips and Tricks

• Use ripe fruit: This makes all the difference in flavor and texture. If your berries are underripe, your jam might taste a little flat. Overripe? It may end up runnier than expected.
• No thermometer needed: This is meant to be an easy jam recipe, not a candy-making project. Just go by texture-once it's thick and coats a metal spoon, you're good.
• Don't walk away from the stove: Stir regularly, especially during the last 10 minutes of cooking time. The sugar mixture can bubble up quickly and scorch if left unattended.
• Want it seedless? Use a fine mesh strainer while the jam is still warm and pour it through into a bowl. You can also blend it first with an immersion blender for a smoother jam.
• Batch size matters: This is a small batch recipe, so doubling it will increase the cooking time significantly. If you want more, I recommend making two separate batches.

Recommended Tools

• Large saucepan - Use one with high sides to avoid splatter once the jam begins to boil.
• Potato masher - Perfect for mashing the fruit mixture before cooking.
• Metal spoon or heatproof spatula - Helps you check consistency and stir evenly.
• Jam funnel (optional) - Makes transferring hot jam into jars way less messy.
• Half pint jars or airtight containers - Ideal for storing your hot jam.
• Fine mesh strainer (optional) - For a seed-free version.

FAQs - Triple Berry Jam

• Can I use frozen berries instead of fresh?
  Yes! Just thaw them first and drain off any excess liquid. Frozen berries still make a great jam, especially if fresh ones aren't in season.
• How do I know when my jam is done?
  Once the jam reaches a full rolling boil and has simmered for about 20-25 minutes, drag a spoon across the bottom of the pan-it should leave a clean trail. You can also try the chilled plate test.
• Do I have to sterilize jars for refrigerator jam?
  Nope! Just wash jars in hot water or run them through the dishwasher. Because this isn't shelf-stable, you don't need to worry about 2-piece lids, screw bands, or hot water baths. But always start with clean jam jars.
• Can I reduce the sugar?
  You can reduce it slightly, but keep in mind the amount of sugar helps the jam thicken. Using less may affect the final set and shelf life.

Storing and Freezing Instructions

• Refrigerator: Once cool, store your jam jars in the fridge for up to 2 weeks. Let the jam come to room temperature before spreading for the best texture.
• Freezer: Want to make a bigger batch and save some? This is a great way to do it. Just pour the hot jam into freezer-safe half pint jars, leaving some space at the top. Let them cool completely at room temperature before freezing. Use within 3 months.
• Leftover ideas: Spread on an English muffin, swirl into yogurt, top off pancakes or waffles, serve on a cheese board with small plates and crackers, or use it in your Crumbl Triple Berry Cookie Copycat recipe!

These Triple Berry Jam is a delicious recipe to add to your weekend baking list. They are the ultimate sweet treat perfect for a brunch spread or any time you want something sweet! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!!!

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