Easy Honey-Sweetened Mixed Berry Jam {without Pectin}
This Easy Honey-Sweetened Mixed Berry Jam {without Pectin} is made using only 3 ingredients. Sweetened naturally with honey and made using frozen berries with a little lemon juice it makes for a perfect spread on just about anything.
There is something about this easy honey-sweetened mixed berry jam {without pectin} that is so tasty. It pairs great on toast, fresh biscuits, crackers, and more.
If you are looking for another easy jam recipe try this Easy Honey-Sweetened Peach Jam.
One thing I like about making my own jam is that I know exactly what is in it. This 3-ingredient jam recipe sweetened with honey, is a great healthy alternative to store-bought jam.
Making jam from frozen berries is so easy to do, and saves a lot of time in the kitchen. This also means you can make this jam whenever you want to, you just have to get your berries from the freezer.
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INGREDIENTS
When it comes to making this mixed berry jam from frozen berries here is what you will need:
- Frozen Mixed Berries: To simplify this recipe, I used frozen mixed berries instead of fresh. I also like the added juices that come from frozen fruit.
- Honey: To keep this recipe sweetened, but naturally, I went with honey. Honey also helps bind the ingredients together because of its stickiness so you don’t need to use pectin for this recipe.
- Lemon Juice: Lemon juice helps balance out the sweetness from both the berries and honey. This ingredient also helps thicken this jam from frozen mixed berries as it contains pectin.
STEP-BY-STEP INSTRUCTIONS
- Add all ingredients to a large boiling pot.
- Bring mixture to a boil on medium-high heat. Once boiling reduce the heat to medium-low and simmer for 15 minutes, stirring continuously using a potato masher to prevent the jam from burning on.
- After 15 minutes, remove from heat, mash with a potato masher, and let stand for 10 minutes (the jam will thicken as it sits).
- Wash and prepare a large mason jar.
- Preheat the oven to 250F and place the glass jar, not the lids, in the oven for 10 minutes to heat up. Remove the jar from the oven carefully using an oven-safe glove with a good grip.
- Allow the jam to cool for 20 minutes. Carefully fill the large mason jar to almost full and place the lid on tightly.
- After about an hour you will hear a popping noise, that is the lid sealing to the jar.
- Let the jarred jam sit for 4-5 hours or overnight to allow the bottle to self-seal.
STORAGE TIPS
This healthy mixed berry jam recipe is best stored in the refrigerator for 1-2 months, as long as the jars are properly cleaned and sterilized beforehand.
KITCHEN TOOLS NEEDED
FREQUENTLY ASKED QUESTIONS (FAQ’S)
Yes, you can! It is a great option when it comes to making jam as the fruits are picked at peak ripeness and then immediately frozen. Meaning it benefits in both flavour and nutritional value.
Lemon juice actually contains pectin, meaning it helps thicken jam. Lemon juice helps give jam that gel-like consistency due to the pectin found in this fruit.
OTHER RECIPES TO TRY
- Lemon Poppy Seed Muffins
- Healthy Cheesecake
- Homemade Meatballs
- Mac and Cheese
- Pico De Gallo
- Guacamole
Easy Honey-Sweetened Mixed Berry Jam {without Pectin}
Ingredients
- 1 600 g mixed berry fruit frozen
- 1 cup honey
- 2 tbsp lemon juice
Instructions
- Add all ingredients to a large boiling pot.
- Bring mixture to a boil on medium-high heat. Once boiling reduce the heat to medium-low and simmer for 15 minutes, stirring continuously using a potato masher to prevent the jam from burning on.
- After 15 minutes, remove from heat, mash with a potato masher, and let stand for 20 minutes (the jam will thicken as it sits and cool a little for safer handling).
- Wash and prepare one large mason jar.
- Preheat the oven to 250F and place the glass jar, not the lid, in the oven for 10 minutes to heat up. Remove the jar from the oven carefully using an oven safe glove with agood grip.
- Carefully, using a heat safe mitt, fill the hot jar to almost full and place the lid on tightly.
- After about an hour you will hear a popping noise, that is the lid sealing to the jar.
- Let the jarred jam sit for 4-5 hours or overnight to allow bottles to self-seal, and cool to room temperature before refrigerating.
So easy to make, and also tasty! 🙂
Thanks 🙂
So easy to make, me and my husband loved this jam!