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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
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    6 half-pints

Ingredients

  • 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

Directions

  • 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.
Editor's Note: If saskatoon berries are not available in your area, add an extra cup of one of the other berries.
Nutrition Facts
2 tablespoons: 72 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 19g carbohydrate (17g sugars, 1g fiber), 0 protein.

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