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"We live on the farm where my husband was raised," shares Rita Pischke of Whitemouth, Manitoba. "Whenever we find wild blueberries nearby, I make this gorgeous ruby-red jam. It's also wonderful as a breakfast sauce."
This recipe is:
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 82 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 21 g carbohydrate, 1 g fiber, trace protein.
Originally published as Freezer Berry Jam in Quick Cooking July/August 1999, p22
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Reviewed on Jan. 01, 2012 by janfgilmore@yahoo.com
This is great with just strawberry. I will do every year.
Reviewed on Sep. 22, 2011 by muffinmonster
looks delicious and fairly simple. I suppose you could make it with almost any kind of fruit.
Reviewed on Jul. 22, 2011 by Grandma Rita Jean
I made this recipe with all blueberries. It was delicious!
Reviewed on Jun. 09, 2010 by GoBetetas
I modified this recipe a bit to use up the fruit we had in the house. I used strawberries and blueberries. I also used Splenda and a lot less of it (I would say about 2 1/2 c). Also, instead of fruit pectin, I diced up half a granny smith apple. I didn't use much water at all because I wanted a thicker jam. This recipe froze wonderfully and my family loves it. I am planning on making it with the raspberries! What a wonderful way to make homemade jam and not have to go through the process of canning. Enjoy!
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