Berry Best Freezer Jam Recipe

Capture the taste of summer with our Berry Best Freezer Jam! This easy recipe from "Summer in the Country" lets you create a delicious spread using 6 cups of your favorite berries – blueberries and raspberries are a classic combo. Invent your own unique flavor combinations and enjoy this quick and simple no-cook jam recipe perfect for busy schedules. Freeze for up to a year or enjoy from the fridge for up to 3 weeks after opening!

Prep Time 20 mins
Cook Time 1455 mins
Calories 643.5 kcal
Protein 2g
Rating 5.0 (2 Reviews)
Berry Best Freezer Jam 110

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Berry Best Freezer Jam

  • 3 cups blueberries
  • 3 cups raspberries
  • 4 cups granulated sugar
  • 1/4 cup lemon juice
  • 1/2 cup water
  • 1 pouch (1.75 oz) liquid pectin

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How to Make Berry Best Freezer Jam

  1. Combine 3 cups blueberries and 3 cups raspberries in a large bowl.
  2. Add 4 cups granulated sugar and 1/4 cup lemon juice to the berries.
  3. Gently stir to combine. Let stand for at least 10 minutes to allow the berries to release their juices.
  4. In a small saucepan, combine 1/2 cup water and 1 pouch (1.75 oz) liquid pectin.
  5. Bring to a rolling boil over medium-high heat, stirring constantly. Boil for exactly 1 minute, stirring continuously.
  6. Immediately remove from heat and pour the hot pectin mixture into the fruit mixture.
  7. Stir vigorously for 3 minutes until the mixture thickens.
  8. Skim off any foam that forms on the surface.
  9. Ladle the jam into clean, sterilized freezer-safe containers, leaving about 1/2 inch headspace.
  10. Let the jam cool to room temperature, about 30 minutes.
  11. Cover and let the jam stand at room temperature overnight to allow the pectin to set completely.
  12. Freeze for up to one year. Once opened, store in the refrigerator for up to 3 weeks.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

610g

Fat

0g

Carbs

55g

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