Ingredients30 m servings
- In a large bowl, crush the blueberries. Add raspberries and crush. 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. 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 or freeze.
ReviewsRead all reviews 10
Just delicious! With ten pounds of fresh Michigan blues, I am so glad this is the recipe I used. Deserves more stars! Thank You Rita
Good taste to the jam. I added some strawberries since I had some in the house. Mine turned out very runny like a syrup. I think if I make this again I will boil my fruits so the blueberries ...
Freezer jam does not thicken up like regular jam does. This is why you must always keep it ing the refrigerator.
This recipe really was cake. I used a mixture of organic frozen berries (raspberries, blueberries, blackberries, cranberries) so I really didn't need that much water. I did cut the sugar back to...
Delicious! A great combination of fruits that produces a yummy jam. My jam did not thicken much, but it was my first time making jam, so I would not fault the recipe.
I based my freezer jam off this recipe, I used blackberries, turned out great, will use this again and again for all sorts of jams!
Very easy and VERY good. I actually made 2 different batches. One I followed to a "t," the 2nd I substituted half of the blueberries for blackberries and cut the sugar back by 1 C and it turne...