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Freezer Berry Jam

 Freezer Berry Jam
"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."
56 ServingsPrep: 20 min. + standing Cook: 10 min. + cooling

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

Directions

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