What better way to capture the bounty of late summer, when berries are at their peak, than in a bright, jewel-toned jam? Using the freezer jam method eliminates fussy canning techniques, and pureeing the blackberries in the blender lets you minimize the number of seeds in the final jam.
Satisfy your sweet tooth with this easy-to-make recipe for Two Berry Freezer Jam.
1. Info for Two Berry Freezer Jam
- Cook Time: 43 min
- Total Time: 43 min
- Servings: 32
- Calories: 47.34 kcal
2. Ingredients for Two Berry Freezer Jam
- 2 pt. fresh raspberries (2 pt. are 20 oz.)
- 1 pt. fresh blackberries (1 pt. is 10 oz.)
- 1 Tbsp. lemon or lime juice
- 1 1/3 cups granulated sugar
- 4 Tbsp. powdered freezer pectin (such as Ball)
- 1 Pinch salt
- Put the raspberries in a large bowl and gently crush with a wooden spoon or potato masher until the fruit is juicy but still slightly chunky.
- Put the blackberries in a blender and process until well blended, about 1 minute.
- Place a mesh strainer over the bowl with the raspberries. Pour the blackberry puree into the strainer, and use a rubber spatula to press it through. Continue to press and scrape to strain as much blackberry pulp as possible, leaving mostly seeds in the strainer. You should have about 1 cup of puree.
- Put sugar, pectin, and salt in a small bowl and stir to combine. Add to the raspberries and blackberry puree. Add the lemon juice and stir constantly for 3 minutes.
- Spoon the jam into clean freezer containers, seal with lids, and refrigerate for at least 30 minutes to let jam set up. After 48 hours, jam will be somewhat firmer. Once jam is set, it can be frozen, if desired.
- Serve on toast, in peanut butter sandwiches, and as a topping for ice cream or fresh peaches. Store in refrigerator up to 1 week or in freezer up to 1 year.