Black and Blueberry Freezer Jam
Quick and easy black and blueberry freezer jam is perfect for beginners. No water bath canning required.
Servings: 7 cups
Calories: 112kcal
Ingredients
- 3 1/2 cups blueberries
- 1 1/2 cups blackberries
- 1/3 cup fresh lemon juice 2 or 3 lemons
- 2 1/2 cups granulated sugar
- 1/3 cup powdered no sugar/low sugar pectin
- seven 8-oz freezer jam jars
Instructions
- Thoroughly wash, rinse & dry jars & lids.
- Add berries and lemon juice to a medium pot.
- Bring to a boil over medium-high heat. Crush fruit slightly with a potato masher to break it up. ( break up more if you like smoother jam)
- Whisk together sugar and pectin and add to fruit, stirring until dissolved.
- Return to rolling boil and boil 1 minute. Remove from heat.
- Transfer to jars, using a canning funnel to keep edges clean, leaving a 1/2" space on top.
- Seal and let sit at room temp for 2 - 3 hours (up to 24), until jam is set.
- To store, freeze for up to 6 months or refrigerate and use within 3 weeks.
Notes
Jam may take up to 24 hours to set completely. Don't panic if it doesn't set up right away.
Carefully pick out any bruised or moldy fruit.
Use freezer jam lids or regular canning lids - whatever you have.
Nutrition
Serving: 2tbsp. | Calories: 112kcal | Carbohydrates: 28g | Sodium: 10mg | Fiber: 1g | Sugar: 22g