"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."
Freezer Berry Jam
Freezer Berry Jam
Prep Time
20 min
Cook Time
10 min
Yield
3-1/2 pints
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.
Nutrition Facts
2 tablespoons: 82 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 21g carbohydrate (20g sugars, 1g fiber), 0 protein.
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