Freezer Berry Jam

4.5
(13)

'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.'

4
4
4
4
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
56
Yield:
56 servings

Ingredients

  • 4 cups blueberries

  • 2 cups raspberries

  • 5 cups sugar

  • 2 tablespoons lemon juice

  • ¾ cup water

  • 1 (1.75 ounce) package powdered fruit pectin

Directions

  1. 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.