How to Make Triple Berry Preserves with Frozen Fruit – A Beginner-Friendly Canning Recipe

If you're new to canning or just looking for a cozy kitchen project on a cold, blustery day, making triple berry preserves is a delicious and beginner-friendly option. In this guide, we’ll walk you through the process of making thick, luscious berry preserves without pectin—perfect for spreading on toast, gifting to friends, or stocking your pantry.

Why Choose Preserves Over Jam or Jelly?
This was my first time making berry preserves, even though I’ve canned plenty of jam and jelly in the past. What makes preserves different is the texture—full pieces of fruit suspended in a thick syrup. There’s no pectin required, and it’s all about reducing the fruit and sugar until it naturally thickens into a glossy, fruity spread.

Preserves are ideal if:

You don’t want to use added pectin

You like chunky texture with whole berries

You’re working with frozen fruit

Ingredients and Tools You'll Need
I used a 3-pound bag of frozen triple berries from Sam’s Club, which includes raspberries, blueberries, and blackberries. You can easily use frozen fruit—just cook them from frozen like I did.

Here’s what you’ll need:

Ingredients:
4 pounds of mixed berries (frozen is fine)

8 cups of sugar

½ tablespoon butter (optional, to reduce foam)

Equipment:
Large stock pot (8–10 quarts)

Canning funnel (recommend the Progressive brand with rim guard)

Canning jars with lids and rings

Water bath canner

Clean towel and white vinegar for wiping rims

Step-by-Step: How to Make Triple Berry Preserves
1. Sterilize Your Jars
Start by soaking your jars in hot soapy water with a splash of cleaning-strength vinegar. Sterilize them in a hot water bath on the stove while you prep your berries.

2. Prepare the Fruit
Add your frozen berries to a large pot. No need to thaw them in advance (though it’s easier if you do). As the fruit heats, begin breaking them down with a spoon.

3. Add Sugar Slowly
Gradually stir in 8 cups of sugar as the berries warm and begin to release their juices. The sugar will help draw out the liquid and start the thickening process.

4. Add Butter to Reduce Foam (Optional)
Drop in a small pat of butter (about ½ tablespoon) to help reduce foam as the mixture boils.

5

. Cook to Gel Stage
Bring the berry mixture to a rapid boil and cook until it thickens and reaches gel stage. This can take some time—patience is key. Use the frozen spoon test: dip a cold spoon into the preserves, and if it thickens and clings to the spoon, it’s ready.

6. Fill and Seal Jars
Using your canning funnel, ladle hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims with vinegar to ensure a clean seal. Place lids on and screw bands on fingertip tight.

7. Water Bath Process
Place jars in your water bath canner. Once the water reaches a rolling boil, process jars for 15 minutes (or up to 20 if using taller jars). Let the jars rest in the canner for 5 minutes before removing.

8. Cool, Label, and Store
Set your jars on a towel to cool. Once cool, wash off any sticky residue, label them, and store in a cool, dark place.

Tips for Success
No Pectin Needed: Cooking the fruit down naturally thickens the preserves.

Use Frozen Fruit: A great option when fresh berries are out of season or expensive.

Avoid Overfilling: Stick to the correct headspace to ensure a proper seal.

Use High-Quality Jars: Pretty jars are perfect for gifting—but save them for folks who return them!

Bonus: Make a Cherry Berry Batch!
Once I saw how well the triple berry version turned out, I made a second batch using a frozen blend that included dark cherries. The result? A rich, deep flavor that’s perfect for fall and winter breakfasts.

Final Thoughts
This triple berry preserves recipe is a wonderful project for both beginners and seasoned canners. It’s a little more time-intensive than using pectin, but it’s budget-friendly and incredibly rewarding. Plus, your kitchen will smell amazing.