Seedless Mixed Berry Jam (Small Batch Recipe)

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Seedless Mixed Berry Jam (Small Batch Recipe)

With just two additional ingredients and no pectin needed, this easy Seedless Mixed Berry Jam recipe is easily adaptable to use whatever berries you have on hand. I've used a mix of fresh and frozen strawberries, raspberries, blueberries, blackcurrants and blackberries to make this simple but delicious smooth berry preserve.

5 from 4 votes

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings ml (approx)

Author Chloe

Equipment

Measuring Spoons

Food Processor or blender

Sieve as fine as possible

Silicone Spatula

Saucepan - Large

Jam Jars

Ingredients

500 g Mixed Berries - see note
350 g Sugar
2 tsp Lemon Juice

Instructions

Put two or three ceramic or china plates into the freezer.
Prepare and sterilise your jars or container for your jam. How you chose to do this is up to you. Further details are provided in this recipe post.
Check through 500g Mixed Berries and discard any shrivelled or nasty looking ones and make sure there are no little pieces of stalk. Give them a quick rinse in cold water and dry them thoroughly if you are that way inclined.
Add the berries to the bowl of a food processor or large bowl.
Blitz them in the processor or with a stick blender until as smooth as possible.
Sieve the berry puree into a large saucepan. Use a spatula to push the pulp through.
This will take a few minutes and you will want to do it in batches. Have patience as this is how we get a smooth jam. You should be left with a fairly dry lump of seeds in the sieve. Don’t forget to wipe the underside of the sieve into the pan.
Add 350g Sugar and 2 tsp Lemon Juice to the puree.
Put the pan on a medium heat and allow the jam to come up to a rolling boil.
Allow to boil for 6-7 minutes or until the jam reaches the 105c or 220f. You will see and feel the texture of the jam change. You can give it a gentle stir and scrape off the sides and bottom every minute or so to keep things cooking evenly.
Take the jam off the heat and take one of your very cold plates out of the freezer. Use a small spoon to dollop a small amount of jam onto the plate. Leave it for 1 minute and then push the jam towards the centre of the dollop.
If you get wrinkles, the jam is ready. If you don’t, put the pan back on the heat for another minute.
Repeat the cold plate test as many times as is needed. Make sure to put your first plate back in the freezer in case you need it again.
Carefully pour the jam into your prepared jars or container.
Seal and leave to cool upside down to ensure a tight seal or continue the canning process if you have chosen to.

Notes

I used 100g each of blueberries, strawberries, blackcurrants, blackberries and raspberries.

Nutrition (Approx)