Capture the taste of summer with this Berry Freezer Jam—a simple, no-fuss recipe that preserves the bright, fresh flavor of ripe seasonal berries. Whether you use raspberries, blackberries, Boysenberries, or olallieberries, the result is a jewel-toned jam bursting with pure fruit sweetness. No canning equipment needed—just stir, pour, and freeze for a homemade spread that’s perfect on toast, biscuits, or layered into desserts all year long.
INGREDIENTS:
3 cups crushed berries (about 1 1/2 quarts of berries)
5 cups sugar
1 package powdered pectin (Sure-Jell)
1 cup cold water
METHOD:
ort and wash fully ripe fruit, removing stems and caps. Drain well. Crush the berries with a potato masher or fork until you have 3 cups of crushed fruit.
In a large mixing bowl, stir together the crushed berries and sugar until well mixed. Let the mixture stand for 20 minutes, stirring occasionally to help dissolve the sugar.
In a small saucepan, whisk the powdered pectin into the cold water. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, then remove from heat.
Pour the hot pectin mixture over the fruit and sugar. Stir continuously for 3 minutes, or until most of the sugar is dissolved and the mixture begins to thicken slightly.
Ladle the jam into clean freezer-safe containers or canning jars, leaving about ¾ inch of headspace for expansion. Wipe the rims clean and cover tightly.
Let the jam stand at room temperature for 24 hours, or until firm. Store in the freezer for up to one year, or in the refrigerator for up to three weeks once thawed.
To use: Thaw frozen jam overnight in the refrigerator before serving.
YIELD: 7-8 half-pint jars or freezer containers
