Raspberry Blackberry Freezer Jam

Name: Raspberry Blackberry Freezer Jam
Prep time: 35 min
Cook time: 5 min
Total time: 41 min
Yield: 7 cups
Ingredients: 2 cups crushed raspberries; 1 cup crushed blackberries; 5¼ cups granulated sugar; 1 box; ¾ cup water

User Reviews

4.3

9 reviews

Good

Prep Time
35 mins
Cook Time
35 mins
Additional Time
1 min
Total Time
41 mins
Servings
7 cups
Calories
81 kcal
Course
Condiments
Cuisine
American

Raspberry Blackberry Freezer Jam

Iris Warren

Report

Make this Raspberry Blackberry Freezer Jam in less than an hour, with just 4 ingredients! It's an easy freezer jam recipe with no canning required, for the brightest, freshest flavor. Enjoy year-round on toast, biscuits, waffles, and more.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

2 cups crushed raspberries
1 cup crushed blackberries
5¼ cups granulated sugar
1 box 1.75 ounce "original" Sure-Jell premium fruit pectin
¾ cup water

Add to Shopping List

Instructions

Prepare berries by crushing with a potato masher or rigid pastry blender. The jam should have little bits of fruit, but be mostly crushed. Measure exact amount of prepared berries into a large bowl.
Measure the exact amount of sugar and stir into berries. Mix well and let stand for 10 minutes, stirring occasionally.
In a small saucepan, stir together the pectin and 3/4 cup water. Pectin may start out lumpy. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat.
Stir hot pectin mixture into berry mixture. Then stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
Immediately fill containers with the hot jam, leaving 1/2″ headspace at top for expansion during freezing. I like to use a ladle and a canning funnel for easier filling. Wipe the rims of the containers clean and screw on lids.
Let stand at room temperature 24 hours until set. Then store in the refrigerate for up to 1 month. Otherwise, store in freezer for up to 1 year, and thaw individual containers in the refrigerator.

Notes

Before you start:
Adapted from Sure-Jell pectin package instructions.
Use firm, perfectly ripe fruit for best flavor and set. Inferior fruit will produce inferior jam.
Gather freezer-safe containers (1 to 2 cup size) with tight fitting lids, or jars for any jam you want to refrigerate and consume within one month.
Measure ingredients exactly. Altering recipes or ingredients could cause a set failure.
This recipe calls for a lot of sugar, as most freezer jams do, but do not alter the amount and do not use a sugar substitute. If you want to use less sugar, look for Sure-Jell for Less or No Sugar Needed Recipes in the pink box.
Know that the finished product will not be as firm as a processed jam. It will be more loose, with a very spreadable consistency.
Because this jam is not cooked, it must be stored in the refrigerator or freezer. It will keep best for about a month or so in the refrigerator, so store your jam in smaller containers that will be used up faster. Keep one jar in the refrigerator and the rest in the freezer for later.