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Wild Berry Freezer Jam

 Wild Berry Freezer Jam
One year, I decided I wanted to make a wild berry jam but couldn't find a recipe, so I invented my own.—Barbara Hohmann, Petawawa, Ontario
48 ServingsPrep: 15 min. + freezing


  • 1 cup saskatoon berries or blueberries
  • 1 cup raspberries
  • 1 cup strawberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 4 cups sugar
  • 1 pouch (3 ounces) liquid fruit pectin
  • 1 tablespoon lemon juice


  • Rinse six 1-cup plastic containers and lids with boiling water. Dry
  • thoroughly. In a large bowl, thoroughly crush all of the berries.
  • Stir in sugar; let stand 10 minutes, stirring occasionally.
  • Combine pectin and lemon juice; add to fruit, stirring constantly
  • until sugar is dissolved, about 3 minutes.(A few sugar crystals may
  • remain.)
  • Immediately fill all containers to within 1/2 in. of tops. Wipe off
  • top edges of containers; immediately cover with lids. Let stand at
  • room temperature 24 hours.
  • Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra
  • containers up to 12 months. Thaw frozen jam in refrigerator before
  • serving.
  • Yield: 6 half-pints.

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Wild Berry Freezer Jam (continued)

Editor's Note: If saskatoon berries are not available in your area, add an extra cup of one of the other berries.
Nutritional Facts: 1 serving (2 tablespoons) equals 72 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 19 g carbohydrate, 1 g fiber, trace protein.