recipe
Jams and Jellies

Blackberry Peach Freezer Jam-Liquid Pectin

Liquid Pectin allows you to make the freshest tasting uncooked jam with more ease than any other method of jam making.

Yield:

Makes about 5 x 250 ml jars

Prep Time:

30 minutes

Processing Time:

10 Minutes

Difficulty:

Beginner

Ingredients:

  • 1 cup (250 ml) crushed blackberries, about 1 pint (500 ml)
  • 1 cup (250 ml) prepared ripe peaches, about 2 medium
  • 4 1/2 cups (1125 ml) granulated sugar
  • 1 pouch (85 ml) BERNARDIN® Liquid Pectin
  • 3 tbsp (45 ml)lemon juice

Directions:


  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. 

  • Wash and crush blackberries, one layer at a time. Measure 1 cup (250 ml); set aside.

  • Peel, pit and finely chop or crush peaches, one layer at a time. Measure 1 cup (250 ml).

  • Combine prepared blackberries and peaches and all the sugar into a large bowl. Mix well; let stand 10 minutes.

  • Squeeze entire contents of liquid pectin pouch into fruit-sugar mixture. Add lemon juice. Stir 3 minutes.

  • Ladle jam into clean jars to within 1/2 inch (1 cm) of top rim (headspace). Wipe jar rim removing any stickiness. Apply lids tightly. Let stand at room temperature until set, about 30 minutes.

  • Refrigerate up to 3 weeks, freeze up to 1 year, or serve immediately.

PRINTER FRIENDLY RECIPE

www.bernardin.ca
A subsidiary of Newell Brands Canada ULC

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