Berry Best Freezer Jam Recipes

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WILD BERRY FREEZER JAM



Wild Berry Freezer Jam image

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

Provided by Taste of Home

Time 15m

Yield 6 half-pints.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.

FREEZER BERRY JAM



Freezer Berry Jam image

"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."

Provided by Taste of Home

Time 30m

Yield 3-1/2 pints.

Number Of Ingredients 6

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

Steps:

  • 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 : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

MIXED BERRY FREEZER JAM



Mixed Berry Freezer Jam image

Homemade jam has never been simpler! Mash your favorite in-season berries until almost smooth, then stir in sugar, pectin and a touch of lemon juice--no cooking involved. Store in your freezer and enjoy deliciously sweet jam all year long.

Provided by Food Network Kitchen

Categories     condiment

Time 45m

Yield about 1 1/2 cups

Number Of Ingredients 5

1/2 cup granulated sugar
2 tablespoons instant pectin (see Cook's Note)
Pinch fine salt
2 cups mixed berries, such as blackberries, raspberries, blueberries and stemmed strawberries
2 teaspoons fresh lemon juice

Steps:

  • Stir together the sugar, pectin and salt in a small bowl until combined. Mash the berries in a separate large bowl with a fork or potato masher until evenly and finely crushed; stir in the lemon juice.
  • Add the sugar mixture to the berry mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Ladle into a glass mason jar or other freezer-safe container and set aside at room temperature for 30 minutes to set. Cover and store in the freezer for up to 1 year.

BERRY BEST FREEZER JAM



Berry Best Freezer Jam image

From the cookbook, Summer in the Country, this recipe uses a combination of blueberries & raspberries. Use 6 cups of your favorite berries to invent your own flavors!

Provided by CoffeeB

Categories     Low Protein

Time P1DT15m

Yield 7 containers

Number Of Ingredients 6

4 cups blueberries, crushed
2 cups raspberries, crushed
5 cups sugar
2 tablespoons lemon juice
3/4 cup water
1 3/4 ounces dry pectin

Steps:

  • Combine blueberries and raspberries in a large bowl.
  • Stir in sugar and lemon juice.
  • Let stand for 10 minutes.
  • In a small saucepan, bring water and pectin to a boil.
  • Boil for one minute, stirring constantly.
  • Add to fruit mixture; stir for 3 minutes.
  • Ladle into freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight at room temperature before freezing.
  • May be frozen up to one year.
  • Store in refrigerator up to 3 weeks after opening.

BLUEBERRY FREEZER JAM



Blueberry Freezer Jam image

The freezer jams are so good as they taste like the fresh fruit because they have never been cooked. This is a yummy jam and needs to be tried. To get the best taste you need to use the wild blueberries. Once I used the big cultivated ones in the store because it was winter and I needed to make some. There was hardly any flavor except it was sweet. The wild blueberries are are so tasty. NOTE: Do not reduce the sugar or use a sugar substitute as it will not set correctly.

Provided by Mimi in Maine

Categories     Berries

Time 25m

Yield 5 cups

Number Of Ingredients 4

2 pints wild blueberries (to make 2 cups of crushed berries)
1 1/2 tablespoons fresh lemon juice
4 cups sugar
1 (3 ounce) envelope fruit pectin (Certo brand)

Steps:

  • Wash and rinse containers (make sure they are sterile).
  • Prepare the berries crushing one cup at a time using a potato masher.
  • Measure exact amount of berries and juice and place in a large bowl.
  • Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
  • While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
  • After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
  • Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
  • Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
  • Let stand at room temperature for 24 hours till set.
  • You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.

BLUEBERRY FREEZER JAM



Blueberry Freezer Jam image

Blueberry jam with a tangy twist is the perfect condiment to be served with any dessert.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 30m

Yield 160

Number Of Ingredients 5

2 pints (4 cups) blueberries, crushed (2 1/2 cups)
3 cups sugar
1 teaspoon grated orange peel, if desired
1/2 cup water
1 package (1 3/4 ounces) powdered fruit pectin

Steps:

  • Mix blueberries, sugar and orange peel in large bowl. Let stand 20 minutes, stirring occasionally, until sugar is dissolved.
  • Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over blueberry mixture; stir constantly 3 minutes.
  • Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
  • Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.

Nutrition Facts : Calories 35, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 0 mg

TRIPLE BERRY FREEZER JAM



Triple Berry Freezer Jam image

The berry best freezer jam, ever! Strawberries, raspberries and blackberries combo. Courtesy Ball Blue Book of Preserving.

Provided by BecR2400

Categories     Raspberries

Time 20m

Yield 5 half-pints

Number Of Ingredients 5

2 cups crushed strawberries
1 cup crushed red raspberries
1 cup crushed blackberry
1 1/2 cups sugar
1 (1 5/8 ounce) envelope freezer jam pectin

Steps:

  • Combine crushed strawberries, raspberries, blackberries and sugar in a medium bowl. (I use a potato masher to crush the berries, you can leave some whole).
  • Let stand 15 minutes.
  • Gradually stir freezer jam pectin into fruit mixture.
  • Stir 3 minutes; let stand 5 minutes.
  • Ladle jam into can-or-freeze jars, leaving 1/2-inch headspace.
  • Adjust two-piece caps, label and freeze.
  • Tip: Will keep for several weeks in the fridge, or up to one year in the freezer.

Nutrition Facts : Calories 275.8, Fat 0.5, Sodium 1.1, Carbohydrate 70.1, Fiber 4.3, Sugar 65.1, Protein 1.1

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