Freezer Berry Jam Recipe

4.5 9 9
Freezer Berry Jam Recipe
Freezer Berry Jam Recipe photo by Taste of Home
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Freezer Berry Jam Recipe

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4.5 9 9
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."
Featured In: 19 Freezer Jam Recipes
MAKES:
56 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 10 min. + cooling
MAKES:
56 servings
TOTAL TIME:
Prep: 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.
Originally published as Freezer Berry Jam in Quick Cooking July/August 1999, p22

Nutritional Facts

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

  • 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.
Originally published as Freezer Berry Jam in Quick Cooking July/August 1999, p22

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Reviews forFreezer Berry Jam

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MY REVIEW
ruthrod User ID: 7651457 26772
Reviewed Aug. 5, 2014

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

MY REVIEW
Carolinahome User ID: 7695055 72413
Reviewed Aug. 4, 2014

"Good to use anytime"

MY REVIEW
kerrynjames User ID: 5662698 52795
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
Granmom3 User ID: 5492168 29631
Reviewed Jul. 24, 2013

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

MY REVIEW
Shaylia User ID: 5922131 24973
Reviewed Jun. 1, 2012

"Loved the taste! The ruby red color is so gorgeous!! Can't wait to make it again! Thanks, Rita!!"

MY REVIEW
[email protected] User ID: 5852113 71095
Reviewed Jan. 1, 2012

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

MY REVIEW
muffinmonster User ID: 2793033 33673
Reviewed Sep. 22, 2011

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

MY REVIEW
Grandma Rita Jean User ID: 5869906 70247
Reviewed Jul. 22, 2011

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

MY REVIEW
GoBetetas User ID: 1911450 26764
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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