Berry Jam

This recipe is not paleo because I use organic cane sugar in my jam. I have not successfully made jam that is sugar free. I have tried several times with honey, and though delicious the consistency is not right. If you have other jam recipes that are sugar free leave me a comment below or send me a message!

In general I am very obsessed with all things berry especially jam. I really only bake so that I can put jam on things. Last year I made this recipe with blackberries and ended up with over 35 jars of blackberry jam. As you can imagine we are very sick of blackberry so this year we did Strawberry! Strawberry jam is my husbands favorite and I can’t handle blackberries this year so it was a win-win for us.

Berry Jam

  • Servings: 11 half pint mason jars
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Prep Time: 20 minutes

Cook Time: 25 minutes

 Servings: 11  ½ pint mason jars

This recipe would also work with raspberries, tayberries, or blackberries.


6 2/3 cups of berries mashed

5 cups of sugar

7 ½ tablespoons of pectin (I use Ball brand)

11 glass ½ pint mason jars

11 new lids and rings 

Canning funnel

It is important to have your pectin and sugar pre- measured and in bowls before you start.

It is also important to wash your jars in hot water to sterilize before starting to cook, while you are cooking jam place the lids in a small pot of hot water on the stove, keep this at a simmer making sure it doesn’t boil.


  1. Wash, cut, and place berries in a large bowl.
  2. Mash the berries so that there are no whole berries left (the more mashed the berries the less chunky the jam).
  3. Pour the berries into a large stockpot on the stove at medium heat.
  4. Mix 1 TBSP of pectin and 1TBSP of sugar to the berry mixture.
  5. After 3 minutes of constant stirring add the rest of the pectin.
  6. While constantly stirring bring the mixture to a rolling boil (this means that it boils even while you are stirring it).
  7. Add the rest of the sugar to the mixture and while constantly stirring bring back to a rolling boil.
  8. Once it reaches a rolling boil, boil for one minute and then take it off the heat.
  9. Using a canning funnel ladle the hot jam mixture into warm sanitized jars, wipe rim of jar with a towel, then using tongs remove a warm lid and ring from the water bath and screw on tight.
  10. Here is my Grandmas trick for sealing jars, just flip the jar upside down for 10 minutes. The boiling hot jam in the jar should seal the lid. Then flip it right side up and let it sit for 20 minutes. If any of the jars don’t seal eat those first.
  11.  Or you can use a standard canner.

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