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

Freezer Berry Jam Recipe

Publisher Photo
"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

Ingredients

  • 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

1 serving (2 tablespoons) equals 82 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 21 g carbohydrate, 1 g fiber, trace protein.

Directions

  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

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.

Reviews for Freezer Berry Jam

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 5, 2014

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

MY REVIEW
Reviewed Aug. 4, 2014

Good to use anytime

MY REVIEW
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.

Thanks!

MY REVIEW
Reviewed Jul. 24, 2013

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

MY REVIEW
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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