jar of triple berry jam surrounded by fresh berries

Triple Berry Jam

Triple Berry Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was contributed by Evie Ladd of Jammin’ for a Cure. She says: “I have to plan ahead to make this jam by freezing berries when they are available. I am usually using a combination of fresh and frozen berries to make this jam.”
Servings 7 cups


  • 4 cups whole strawberries
  • 4 cups whole red raspberries
  • 4 cups whole blueberries
  • 3 teaspoons calcium water see step #1
  • 2 Tablespoons lemon juice bottled
  • 2 cups sugar
  • 3 teaspoons Pomona’s Pectin mixed with sweetener


  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Wash, hull, slice, and mash strawberries. Wash and mash red raspberries. Wash, stem, and mash blueberries. Measure 2 cups of each type of mashed berry into sauce pan.
  • Add calcium water and lemon juice, and mix well.
  • Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Share this:

14 Responses

  1. Grace
    | Reply

    Can I substitute 1/2 C. of honey for the sugar in this recipe? Thanks!

    • Shelby Collings
      | Reply


  2. Taylor B
    | Reply

    My batch jelled REALLY firm. What can I do to get it to set a little softer? Thank you!

    • Shelby Collings
      | Reply

      Hello Taylor,

      Great question!

      It is a bit of a guessing game at this point with how much liquid/fruit to add. If you would say that your jam is about 25% too firm for your liking, you will want to add 25% of the called for amount of mashed fruit/juice in your recipe (about 1 cup if you followed a 4 cup recipe). If it is 50% too firm, you’ll use 2 cups of juice; and so forth.

      You will empty your jam into a pot, and bring it up to just a boil. Add your additional liquid (unsweetened juice, or mashed fruit or water) and let it boil for 1-2 minutes. Recan you jam into hot, clean jars and reprocess in a water-bath canner.

      Please let us know if you have any further questions, we are happy to help!

  3. Sharon Thayer
    | Reply

    Can I add jalapeño peppers?

    • Shelby Collings
      | Reply

      Hello Sharon,

      We would recommend using our Strawberry Jalapeno recipe, HERE on our website, and simply replacing the strawberries with mixed berries (in the same measurement). If you would like to omit the bell peppers, you can increase the mixed berries to that quantity too.

  4. Chris
    | Reply

    Can I substitute apple juice concentrate for the sugar? How much should I use?

    • Shelby Collings
      | Reply

      Hello Chris,

      You sure can!

      6C mashed berries
      1⁄4C lemon/lime juice
      2C juice concentrate
      3 1/2 teaspoon pectin
      3 1/2 teaspoon calcium water

      1. Wash and rinse jars; let stand in hot water. Bring lids to simmer; turn off heat; let stand in hot water. Wash screw bands.
      2. Prepare calcium water. Put 1/2 teaspoon calcium powder and 1/2 cup water in a lidded jar. Shake well.
      3. Prepare fruit or juice. Measure fruit or juice into pan with lemon or lime juice (if called for in recipe). Do not add 1C juice concentrate.
      4. Add proper amount of calcium water into pan; stir well.
      5. Bring 1C concentrate to a boil separately. Put in blender/food processor. Add proper amount of pectin powder; vent lid; blend 1-2 min. until all powder is dissolved.
      6. Bring fruit in pan to a full boil. Add pectin- concentrate. Stir 1 min. while mixture returns to full boil. Remove from heat.
      7. Fill jars to 1⁄4” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 min. (add
      1 min. more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down.

  5. Marc
    | Reply

    The ratio of pectin and calcium water to cups of fruit seems lower than Pomona’s general recommendation. For 12 cups of fruit, you’re website recommends 6 teaspoons of pectin and the same for the calcium water…
    Why only 3 tsp of each in this recipe?

    • Shelby Collings
      | Reply

      Hello Marc,

      Great catch and great question!

      This recipe is written a bit differently, by the author, than our typical recipes. It calls for 4 cups of whole berries vs. the measured amount of mashed fruit (like a lot of our other recipes!). Mashed fruit vs. whole fruit is about half the volume. So really this recipe is for about 6 cups of mashed fruit in the end.

      Happy jamming!

  6. RedBlueSpice
    | Reply

    Can I use frozen (thawed), triple berries consisting of raspberries, blueberries, and blackberries in place of the berries in this recipe? Equal amounts, correct?


    • Shelby Collings
      | Reply

      You sure can!

    • Cosmoe
      | Reply

      Can I substitute 1 cup maple syrup for the 2 cups sugar? I don’t know what the right ratio would be.

      • Shelby Collings
        | Reply

        Yes, you sure can!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating