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Freezer Berry Jam Recipe

Freezer Berry Jam Recipe

"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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Freezer Berry Jam

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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!!"

Reviewed Jan. 1, 2012

"This is great with just strawberry. I will do every year."

Reviewed Sep. 22, 2011

"looks delicious and fairly simple. I suppose you could make it with almost any kind of fruit."

Reviewed Jul. 22, 2011

"I made this recipe with all blueberries. It was delicious!"

Reviewed Jun. 9, 2010

"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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