Small Batch Triple Berry Jam, No Pectin and No Butter

Spooning out triple berry jam with a basket and a red checked cloth in the background.

Small Batch Triple Berry Jam, No Pectin and No Butter

Course: jam

Cuisine: American

Diet: Vegan

Keyword: no butter jam, no pectin jam, small batch jam, triple berry jam, Vegan jam

Prep Time: 10

Cook Time: 30

30 minutes cooling time in pan and 6 hours in the refrigerator: 6 30

Total Time: 7 10

Servings:

Calories: 97kcal

Author: Cindy Rainey

Capture the essence of a bountiful berry harvest with this small batch triple berry jam, a handcrafted blend of fresh raspberries, strawberries, and blueberries. Carefully cooked to coax out their natural pectins, this jam achieves a luscious set without the need for added pectin or butter, while the raspberry seeds are strained to ensure a silky-smooth texture. A splash of lemon juice not only adds a bright note to balance the sweetness but also aids in the gelling process, resulting in a luscious spread that's perfect for morning toasts, pastries, or as a gourmet addition to your vegan snacking board. Packaged in an elegant jar and tied with a ribbon, this jam also makes for a charming, heartfelt gift that's sure to delight any recipient with its homemade touch and vibrant taste.

Print Recipe

Equipment

candy thermometer OR do the gel test
potato masher or immersion blender
fine mesh sieve or cheesecloth for removing the seeds from the cooked raspberries

Ingredients

8 ounces strawberries one cup
6 ounces raspberries
6 ounces blueberries
1⅔ cups granulated sugar
3 Tablespoons lemon juice use fresh or bottled
¼ teaspoon salt heaping

Instructions

Place several small plates or flat bowls in the freezer for the gel test after the mixture cooks.
Prepare the strawberries by washing the berries and cutting off the tops. I also cut very large berries in half. Wash the raspberries and blueberries. Discard any mushy/bad fruit. If any leafy tops on on the raspberries, remove those as well. Juice the lemon if you are using fresh lemon.
Place the raspberries and sugar in a medium-sized saucepan and cook over medium heat until the sugar has melted. This should take about five minutes. Remove from heat and run the cooked raspberries through a sieve or mesh of some sort. Press and mash the raspberries over a bowl to remove the seeds, preserving as much pulp as possible. This might take a few minutes. Discard the seeds.
6 ounces raspberries, 1⅔ cups granulated sugar
Return the deseeded raspberry sugar mixture to the pan. Place the prepared strawberries, blueberries, lemon juice, and salt in the saucepan with the deseeded raspberry mixture and cook over medium heat for five minutes. It can gently boil/simmer but do not allow it to come to a hard boil.
8 ounces strawberries, 6 ounces blueberries, 3 Tablespoons lemon juice, ¼ teaspoon salt
Turn off the heat and mash the berries until they are the size you'd like. The trickiest part will be to mash the blueberries depending on how large your potato masher holes are. This will take a couple of minutes.
Return the mixture to a boil, then turn the heat down and simmer for about 20-30 minutes without stirring. If you are using a candy thermometer, cook until it reads 210℉ (see notes). AND do the gel test - see the next step.
To do the gel test (even if you use a candy thermometer), do your first test at about 20 minutes. Turn off the stove while you complete the gel test. Spoon a small amount (one-half teaspoon) onto the cold plate. Return to the freezer for two minutes. Tilt the plate to see if the mixture runs down the plate quickly or if it very slowly creeps. If it runs quickly, return the mixture to a quick boil and then immediately turn it down to a simmer for another minute or two. Try the test again. You might need to do it a third time. You should not need to try a fourth time. See notes for another freezer test.
Remove the jam from the stove top and let cool for about 30 minutes until it's easier to handle. Give it a stir before pouring the mixture into the jar/s. Store the jam in the fridge for up to one month unopened. Once it's been opened, try to consume within a week or so.

Notes

This recipe makes about two-and-a-half cups of cooked jam as written. I'm not sure if this is technically a "small batch" jam because when I make this I end up with two smallish jars. That's perfect because then I have one to share! This recipe easily cuts in half though if you want to make just one small jar for you. Watch the cooking times though because with fewer ingredients in the pot, it may cook more quickly. Cut it in half if you'd like to make only one jar.

You can use frozen unsweetened berries for this recipe. The cooking times will likely vary.

This is not a super thick jam like you'd buy in the store. The jam will be runny when first cooked but will thicken up quite a bit after cooling. If, after completely cooling the jam it is not thick enough to make you happy, pour it into a saucepan, bring it to a boil, and then simmer for a couple of minutes again. You don't want to cook it too much though or your jam will get an over-cooked flavor and rubbery texture. One more time should do the trick.

Most jam recipes call for 220°F reading on the candy thermometer. This makes jam that is too thick for my liking. It's a little looser than store-bought jam if you cook it to 215°F. If you want your jam to be super thick like store-bought jam then wait until the thermometer reads 220°F. This will take about 30 minutes of cooking.

I HIGHLY recommend you use a thermometer AND do the gel test - especially if you are not an experienced jam maker. Another way to test if the jam has set up enough is to run your finger through the jam after it has been on the plate in the freezer for two minutes. It will show a slight wrinkle as you push your finger through it AND the two parts will not quickly come back together.

Nutrition