Mixed Summer Berry Jam

Summer is the time when fresh berries are plentiful, at their most delicious and most affordable. But when the cooler months hit, and the berries go away, I like to enjoy some delicious berry jam that I made with Summer berries!  It really is pretty easy to make, and it is the perfect way to be able to enjoy those Summer berries all year round!  The recipe I am sharing with you today is a lower sugar recipe, as I try to limit my sugar intake. It is just as delicious as regular jam though!  You can find all of the ingredients for this recipe at Fresh and Natural Foods, including the low sugar pectin!

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



  1. Bring a large pot of water with a canning rack at the bottom to a boil for sterilizing the jars.  Place the jars on the rack, bring to a boil, then lower to a simmer for 10 minutes.  Turn off the heat, add the lids to the pot, and let sit until you are ready to use.
  2. In another pot, combine the berries, apple juice, and lemon juice .  Bring to a hard boil, and stir constantly.
  3. Mix together the pectin, calcium water and maple syrup until pectin is fully dissolved and there are no lumps.  Add to the jam, and continue to boil for 2 minutes, still stirring to make sure it doesn’t stick to the bottom. remove from heat.
  4. Remove the jars from the water bath, and dry off the outside.
  5. Spoon the jam into the jars, leaving 1/4 inch of space at the top. Wipe the tops of the jars clean if any fruit spilled on them.
  6. Top with the lids, and screw on the bands until just tight (or fingertip tight, screwed on with light pressure from your fingers not cranked on to the tightest possible).
  7. Place jars back in the pot on the rack making sure they are covered by 1 inch of water and allow to simmer for 10 minutes. Turn off the heat and allow to sit for 5 minutes.
  8. Remove cans from water and let cool.  Let sit for 1 day, then check to make sure they sealed properly (you should not be able to push the lid up and down in the center it should stay put if sealed properly).
  9. Store jam in a cool place out of sunlight (like a basement shelf or cupboard).

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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Vegan
  • Vegetarian

Course Type

  • Breakfast
  • Snack

Skill Level

  • Intermediate
  • Moderate