Jumbleberry Freezer Jam
31
- Prep Time20 min
- Total Time20 min
- Makes6 cups
(Photo: Roberto Caruso)
A delicious blend of strawberries, blueberries and raspberries, this 20-minute freezer jam is perfect for spreading, topping and baking with.
Ingredients
4 cups hulled and chopped strawberries
2 cups raspberries, about 2 170-g containers
2 cups blueberries, about 2 170-g containers
1 tbsp lemon zest
2 cups granulated sugar
2 45-g pkgs freezer-jam pectin, such as Bernardin
Instructions
CRUSH strawberries, raspberries and blueberries with a potato masher in a large bowl. You should have about 5 cups. Stir in zest.
STIR sugar with pectin in a medium bowl. Sprinkle over fruit. Stir until combined, then let stand for 3 min. Stir again. Ladle into 6 clean 250-mL Mason jars, leaving about 1/2 in. headspace. Wipe rims clean, then apply lids tightly. Let stand for at least 30 min. Use right away, or transfer jars to freezer for storage. Jam keeps well, frozen, up to 1 year. To use, simply thaw a jar. Once opened, store in the fridge.
Kitchen tip
Freezer-jam pectin is different from liquid or regular pectin, and it’s crucial for this recipe. Look for it at the hardware store (such as Canadian Tire), by the canning supplies.
Use it in
Our delicious miniature berry tartlets.
Nutrition (per tbsp)
Calories 26, Protein 1g, Carbohydrates 7g, Fibre 1g, Sodium 11mg.
Use this jam to make our jumbleberry tarts recipe.
Get more of our best raspberry recipes.
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