Jumbleberry jam



20 min


20 min


6 cups

Jumbleberry jam

Photo, Roberto Caruso.


  • 4 cups hulled and chopped strawberries
  • 2 cups raspberries , about 2 170-g containers
  • 2 cups blueberries , about 2 170-g containers
  • 1 tbsp lemon zest
  • 2 cups granulated sugar
  • 2 45-g pkgs freezer-jam pectin , such as Bernardin


  • CRUSH strawberries, raspberries and blueberries with a potato masher in a large bowl. You should have about 5 cups. Stir in zest.
  • STIR sugar with pectin in a medium bowl. Sprinkle over fruit. Stir until combined, then let stand for 3 min. Stir again. Ladle into 6 clean 250-mL Mason jars, leaving about 1/2 in. headspace. Wipe rims clean, then apply lids tightly. Let stand for at least 30 min. Use right away, or transfer jars to freezer for storage. Jam keeps well, frozen, up to 1 year. To use, simply thaw a jar. Once opened, store in the fridge.

Kitchen tip

Freezer-jam pectin is different from liquid or regular pectin, and it’s crucial for this recipe. Look for it at the hardware store (such as Canadian Tire), by the canning supplies.


Use it in

Our delicious miniature berry tartlets.

Nutrition (per tbsp)

  • Calories
  • 26,
  • Protein
  • 1 g,
  • Carbohydrates
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 11 mg.