Natural Sugar Mixed Berry Jam <3

Sup my quarantine fools. How are ya? Are you also on the brink of insanity? Drinking more than usual? Baking more in a week than you have in your whole life? If that’s all true, then you’re in the right place.

I’ve been really feeling my cooking-self lately. I’ve been experimenting with recipes while having darn near no clue what I’m doing. After two random recipes that were meh, I made this mixed berry jam and it was good. I’m stoked to share it with you guys and hear what ya think!

The texture is definitely a little different than your average jam because 1. it’s homemade and 2. I didn’t use any gelatin to give it that bounciness you expect in some jams. Also, we used coconut sugar instead of white sugar. You’re welcome.

Here’s the recipe. I put it on some banana bread my roommate made. Try it out or put it on that sourdough bread you’re baking — I see you.


  • 1 cup strawberries, chopped
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 1 cup coconut palm sugar
  • 1 tbsp agave
  • juice of 2 lemons

NOTE: If you like blackberries or raspberries more than strawberries, you’re more than welcome to mix the recipe up. As long as it equals out to 2 cups of fruit, you’re good.

  1. Spray your medium saucepan. Add all of the ingredients and stir it on medium heat.
  2. While stirring, mash your berries gently. I used a potato masher to mash up the berries, but you can also use a fork. Mash depending on how chunky you like your jam.
  3. Bring it down to a simmer for 15 minutes. Stir occasionally to make sure it doesn’t get stuck to the bottom.
  4. After 15 minutes, turn off the heat and let the jam cool. It will be very liquidy.
  5. Once it’s cooled, add it to a mason jar and place it in the fridge. The texture of the jam will become more solid once it’s cold. I stored it in small jars to give my quarantine pals something to enjoy. 🙂