Freezer Berry Jam Recipe
Freezer Berry Jam Recipe photo by Taste of Home

Freezer Berry Jam Recipe

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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."
TOTAL TIME: Prep: 20 min. + standing Cook: 10 min. + cooling
MAKES:56 servings
TOTAL TIME: Prep: 20 min. + standing Cook: 10 min. + cooling
MAKES: 56 servings


  • 4 cups blueberries
  • 2 cups raspberries
  • 5 cups sugar
  • 2 tablespoons lemon juice
  • 3/4 cup water
  • 1 package (1-3/4 ounces) powdered fruit pectin

Nutritional Facts

2 tablespoon: 82 calories, trace fat (trace saturated fat), 0mg cholesterol, trace sodium, 21g carbohydrate (20g sugars, 1g fiber), trace protein


  1. In a large bowl, mash the blueberries. Add raspberries and mash. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes or until sugar is dissolved.
  2. Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 3-1/2 pints.
Originally published as Freezer Berry Jam in Quick Cooking July/August 1999, p22

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Reviewed Aug. 5, 2014

"I am shopping tomorrow and I will be making this. I can't wait. Sounds delish."

Reviewed Aug. 4, 2014

"Good to use anytime"

Reviewed Aug. 10, 2013

"First time making freezer (or any) jam... Make sure that your containers are clean and ready BEFORE you start! That said, this recipe was easy to make (I blended rather than mashed) and delicious. Next time, I'll probably use 1/2 to 2/3rds of the recommended sugar.


Reviewed Jul. 24, 2013

"Freezer jam is right up my alley, it is easy and has such a 'fresh' taste."

Reviewed Jun. 1, 2012

"Loved the taste! The ruby red color is so gorgeous!! Can't wait to make it again! Thanks, Rita!!"

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