Mixed Berry Jam

Another delicious recipe created by our Office Manager, Kathryn. 

Who doesn't love jam? But... jam is loaded with added sugar. For folks cutting sugar from their diets, either by doctor's orders or by personal choice, jam certainly comes off the breakfast table first. Nobody loves jam as much as my father, and if it weren't for those doctor's orders, he would still be going through quarts of it! Since he is allowed some sugar in his diet, the naturally occurring sugar in fruit is fine for him. I thought, what better gift than some jam flavored with our Monk Fruit Sweetener?  

The pectin you choose will determine the recipe to some degree. I have used Sure Jell pectin forever and ever, so this recipe is based upon the package directions for a no-sugar-added jam. If you prefer to use Pomona's Universal Pectin, please follow the package instructions, as that is a very different product, and you'll need to adjust accordingly.


  • 6-7 cups mixed berries (frozen is fine, just thaw first, saving juice too)
  • 1 box Sure-Jell no-sugar needed pectin
  • 4-5 droppers full of Monk Fruit Sweetener (if you want it sweeter, add more to taste)


  • Prep 6 8oz. jars per canning jar instructions.  Set aside with lids.  Also dampen a washcloth to keep nearby.  It's great to catch any jam that may touch the rim or outside of the jars when filling.
  • In a bowl, prep your berries by at least quartering the strawberries.  Mush them up, if you don't like getting fruity chunks in your jam.
  • In a medium, high-sided pot, add berries, pectin, and Monk Fruit Sweetener.  Turn heat to medium high, and stir until pectin is fully combined.  Bring to a boil, and boil for one full minute.  Remove from heat.
  • Fill each jar, leaving 1/4 inch at the top.  Use damp washcloth to wipe up any spillage on the rim or outer side, and screw on the lid.  Once finished, just leave on the counter for 24 hours to seal and cool.  These jars are shelf-stable for a year or more, if it lasts that long ;)

Products used in this recipe