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5 from 14 votes

Berry Jam

This classic, long-cooked berry jam uses just fruit and sugar for a sweet, fruit-forward spread that is great on toast, in yogurt, or as a cake filling.
Prep Time10 mins
Cook Time40 mins
Additional Time20 mins
Total Time1 hr 10 mins
Servings: 3 -4 pints
Course: jams, jellies, marmalades


  • 9 cups crushed berries 4-5 pounds
  • 6 cups sugar


  • PREP: Wash berries under cold running water, drain. Coarsely crush berries one layer at a time using a potato masher. Measure 9 cups of crushed berries.
  • COOK: Combine crushed berries and sugar in a larger saucepan. Bring mixture slowly to a boil, stirring until sugar dissolves. Increase heat to medium-high and cook rapidly to gelling point (220F), stirring to prevent sticking. Remove from heat. Skim off foam if necessary.
  • FILL: Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Clean jar rim. Center lid of jar and adjust band to fingertip-tight. Place jar in hot canner and repeat until all jars are filled.
  • PROCESS: Ensure jars are covered by at least 1 inch of water. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint or pint jars 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.


This jam can be made with a one or many types of berries. The best varieties to choose from include blackberry, blueberry, boysenberry, dewberry, gooseberry, loganberry, raspberry, and youngberry.