I usually make raspberry jam each year in August. The growing season was late this year in Utah and I kept waiting for someone to put a case on sale for a good deal. Then my daughter ended up in the hospital on August 31 and the jam making completely left my mind. I finally realized after life calmed down and got back to normal that I hadn’t made raspberry jam. I saw some raspberries at a farmer’s market but they were over $30 for a flat. So I decided to check Costco to see if they had a good deal on raspberries. They had half flats for $10 and they were gorgeous. So I picked some up along with some blueberries to make jam this last weekend. I made raspberry freezer jam and tried out a recipe for freezer berry jam which uses both raspberries and blueberries. I just love freezer jam over another kind of jam.
The freezer berry jam recipe was in a Taste of Home magazine that my mom got while attending one of their cooking school classes. I wasn’t able to make it to the class with her, but of course she shared all the recipes with me. This jam is made the same way I make my strawberry jam which is a breeze and the easiest way I have found to make freezer jam. The jam turns out in a soft set just like my strawberry jam. I love the beautiful color it turns with the combination of the two berries. It also tastes fabulous. So if you haven’t made jam hurry and get some berries while they are still around.
Freezer Berry Jam
- 4 cups blueberries
- 2 cups raspberries
- 5 cups sugar
- 2 tablespoons lemon juice
- 3/4 cup water
- 1 package (1-3/4 ounces) powdered fruit pectin (I used Sure Jell)
- In a large bowl, mash the blueberries. Add raspberries and mash. (I just pulsed each of the berries a few times in my food processor) Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes or until sugar is dissolved.
- Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 3-1/2 pints.