There’s something so comforting about homemade jam — the way it bubbles on the stove, the rich, fruity smell that fills your kitchen, and of course, the first spoonful slathered on warm toast.
This Bear Jam is a playful name for a bold blend of blackberries, blueberries, and raspberries — like a sweet berry hug in a jar.
It’s simple, fresh, and absolutely bursting with flavor. Whether you’re spreading it on biscuits, swirling it into yogurt, or giving it as a homemade gift, this jam brings the best of summer berries into every bite.
Why You’ll Love This Recipe
This Bear Jam combines the tartness of blackberries and raspberries with the sweet, deep flavor of blueberries for a perfectly balanced jam that’s not too sweet and not too tangy — just right.
It’s also easy to make with frozen or fresh berries, so you can whip up a batch year-round. No special equipment needed (other than jars), and it makes your kitchen smell incredible!
What You’ll Need
- 2 cups fresh or frozen blackberries
- 2 cups fresh or frozen blueberries
- 2 cups fresh or frozen raspberries
- 1 tablespoon lemon juice (fresh)
- 1 box (1.75 oz) fruit pectin (like Sure-Jell)
- 5 cups granulated sugar
- ½ teaspoon butter (optional, to reduce foaming)
Pro Tips
- Use a wide, heavy-bottomed saucepan to help the jam reduce evenly and prevent scorching.
- Frozen berries work great—just thaw and drain them first.
- Add butter to reduce foaming while cooking — it won’t affect the flavor.
- Want chunkier jam? Mash only half the berries before cooking.
- Let jars cool completely and check for proper seals before storing long term.
Tools You’ll Need
- Large saucepan
- Potato masher or fork (for crushing berries)
- Measuring cups and spoons
- Ladle and jar funnel
- Sterilized mason jars with lids
- Clean towel for wiping jar rims
- Water bath canner (optional for long-term storage)
Substitutions and Variations
- Sugar substitute: Use a low/no-sugar pectin if using less sugar or sugar alternatives like honey or monk fruit.
- Other berries: Add strawberries or red currants for a twist.
- Spice it up: Stir in a pinch of cinnamon or fresh grated ginger for depth.
- Citrus version: Add lemon zest for brightness.
Make Ahead Tips
You can prepare the jars and sterilize your lids while the jam is cooking. Jam stores well in the fridge for up to 3 weeks, or in the freezer for 6 months.
For pantry storage, use the water bath canning method after filling your jars.
Instructions
1. Prepare the Berries
In a large saucepan, combine blackberries, blueberries, and raspberries. Use a potato masher to gently crush the fruit to your desired texture.
2. Add Pectin and Lemon Juice
Stir in lemon juice and the pectin. Add butter if using. Stir well and bring mixture to a full rolling boil over medium-high heat, stirring constantly.
3. Add Sugar and Boil Hard
Pour in the sugar all at once and stir until completely dissolved. Bring mixture back to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat.
4. Fill and Seal Jars
Ladle hot jam into sterilized jars, leaving about ¼ inch of headspace. Wipe rims clean, apply lids, and screw bands on until fingertip-tight. Let cool on a towel or proceed with water bath canning.
5. (Optional) Water Bath Canning
Place jars in a boiling water bath for 10 minutes for shelf-stable storage. Remove and let cool completely. Check for sealed lids by pressing the center — they should not pop back.
Leftovers and Storage
Refrigerate any opened or unsealed jars and use within 3 weeks. For sealed jars, store in a cool, dark pantry for up to 1 year.
You can also freeze extra jam in freezer-safe containers — just leave room for expansion.
Recipe FAQs
Q: Can I use only one type of berry?
Yes! This recipe works well with just blueberries or raspberries. Adjust sugar slightly depending on the fruit’s sweetness.
Q: Why do I need to add lemon juice?
Lemon juice helps the pectin set and adds a little acidity to balance the sweetness.
Q: Do I have to can it?
No! You can skip the water bath and store the jam in the fridge or freezer.
Q: My jam didn’t set. What can I do?
Let it rest 24 hours. If it still hasn’t set, you can re-boil it with a bit more pectin or use it as a delicious berry syrup!
A Jar of Sweet Memories
This Bear Jam is more than just a spread — it’s a spoonful of joy, a nod to simple homemade traditions, and a delicious way to enjoy berries all year long. Whether you’re giving jars as gifts, spreading it on toast, or just sneaking a bite from the spoon, this jam brings a little sweetness to every day.
Try it, love it, and let me know in the comments how it turned out! What did you pair it with? Any fun tweaks? I’d love to hear how you made it your own.