Mixed Berry Freezer Jam Recipes

WILD BERRY FREEZER JAM

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.

TRIPLE-BERRY POMEGRANATE FREEZER JAM

Steps:

• In large bowl, mash berries with potato masher (or process in food processor until slightly chunky, not pureed) to make 2 1/2 cups crushed berries. Add sugar; mix well. Let stand at room temperature 10 minutes, stirring occasionally.
• In 1-quart saucepan, mix juice and pectin until pectin is dissolved. Heat to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard 1 minute, continuing to stir. Pour hot pectin mixture over berry mixture; stir constantly until sugar is completely dissolved, about 3 minutes.
• Immediately pour mixture into hot sterilized jars or freezer containers, leaving 1/2-inch headspace; cover. Let stand at room temperature about 24 hours or until set.
• Store in freezer up to 12 months or in refrigerator up to 3 weeks. Thaw frozen jam in refrigerator and stir before serving.

FREEZER BERRY JAM

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.

THREE-BERRY FREEZER JAM

Steps:

• In a food processor, process the berries in batches until finely chopped. Transfer to a large bowl. Stir in sugar and lemon juice. Let stand for 10 minutes, stirring occasionally., In a small saucepan, combine fruit pectin and water. Bring to a boil; cook and stir for 1 minute. Add to fruit mixture; stir constantly until sugar is dissolved, 4-5 minutes., Pour into jars or freezer containers, leaving 1/2-in. headspace. 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 12 months.

LEMON BERRY MIX-UP FREEZER JAM

Steps:

• Remove berries from bags and place in a large bowl.
• Thaw berries in the refrigerator until soft enough to crush, but some ice crystals still remain.
• Crush berries with a potato masher.
• Measure 4 cups crushed berries; set aside.
• Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend.
• Add crushed berries and lemon zest.
• Stir for 3 minutes.
• Serve immediately, if desired.
• For longer storage, ladle jam into clean freezer jars, leaving 1/2-inch headspace; apply lids. Let stand until thickened, about 30 minutes.
• Refrigerate up to 3 weeks or freeze up to 1 year.
• Yield: five 8-ounce jars.

MIXED-BERRY JAM

Steps:

• Combine fruit, sugar, and lemon juice in large bowl. Let stand at room temperature 2 hours, stirring occasionally.
• Put 2 saucers in freezer.
• In bottom of heavy large stockpot at least 3 inches deeper than height of jars, place metal rack or extra screw bands from canning jars to protect jars from direct heat. Fill pot with water, cover, and bring water to boil. Reduce heat to low. Wash jars, lids, and screw bands in hot soapy water; rinse well. Set screw bands on clean towel to dry. Place lids in small saucepan; cover with cold water and bring to simmer; turn off heat. Fill jars with very hot water.
• Transfer fruit mixture to large saucepan and bring to boil over medium-high heat, stirring occasionally. Mash to thick puree with potato masher. Reduce heat to medium and boil gently until mixture begins to thicken, stirring often, about 18 minutes.
• Remove saucepan from heat to test jam for gelling point. Drop 1 teaspoonful jam on chilled saucer and return to freezer 1 minute. Remove saucer and push edge of jam with fingertip. If jam has properly gelled, surface will gently wrinkle. If not, return saucepan to heat and cook jam a few minutes longer; repeat test.
• Drain hot water from jars and shake out excess water. Place jars on cutting board. Ladle hot jam into each jar, leaving 3/4-inch space at top. Slide flat plastic spatula between jam and jar to eliminate air bubbles. Clean rim of each jar with damp cloth. Using tongs, lift hot lids from saucepan, 1 at a time, shake dry, and place atop jars. Seal each with screw band, twisting to close but not too tightly. Return filled jars to pot of hot water.
• Add water to pot, if necessary, to cover jars by at least 1 inch. Cover pot and bring to boil; reduce heat and boil gently 10 minutes. Turn off heat. Wait 5 minutes; use tongs to remove jars without tilting. Place upright on towel; cool completely at room temperature. Jam will thicken as it cools.
• Check lids for seal by pressing each lightly. Lids of sealed jars will be concave and show no movement when pressed.

30 MINUTES TO HOMEMADE SURE.JELL® MIXED BERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Separately mash blueberries, then raspberries. Measure exactly 1/2 cup of each into bowl with strawberries. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch 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. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

MIXED BERRY FREEZER JAM

Steps:

• Measure 2 cups mashed strawberries and 1 cup each mashed raspberries and blueberries into large bowl; mix well.
• Bring sugar, pectin and water to a boil in large saucepan, stirring constantly. Boil and stir 1 minute. Remove from heat.
• Add fruit mixture; stir 1 minute or until thoroughly mixed.
• Fill clean plastic containers immediately to within 1/2 inch of tops; cover with lids. Let stand at room temperature for 24 hours until set. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

EASIEST MIXED BERRY JAM

Steps:

• Chop the frozen fruit from each bag into pea-sized chunks (you can mash the thawed fruit with a potato masher if you prefer larger fruit chunks in your jam - I don't, I like jam that has a chunky texture, but spreads easily).
• In a large pot, combine fruit and sugar.
• Bring mixture quickly over high heat to the gelling point (it actually takes quite a while, in excess of ten minutes - and stir constantly, or fruit will stick to the bottom and burn).
• After fruit has reached the gelling point (thick enough to slide, as one 'flake', from a cold spoon), remove from heat.
• Ladle into sterilized jars, apply seals and rings, and process for 15 minutes, with whole jars submerged at least 1-2 inches under boiling water.
• That's it! Six bags, six cups. Chop, mix, boil to the gelling point, fill jars, process, DONE, all in less than an hour.
• NOTE: the Ball Blue Book calls for 9 cups of "berries" (i.e., blackberries, young berries, dew berries, etc.,) - six 12 oz. bags of mixed berries yields slightly less, but approximately that much.