recipe
Jams and Jellies

Mango Raspberry Freezer jam - Freezer Jam Pectin

Nothing could be easier or as delicious. BERNARDIN Freezer Jam Pectin lets you make luscious homemade jam full of fresh fruit flavour. All you have to do is crush, stir and freeze… or serve it right away!

Yield:

Makes about 5 x 250 ml jars

Prep Time:

10 minutes

Processing Time:

10 Minutes

Difficulty:

Beginner

Ingredients:

  • 1-1/2 cups (375 ml) granulated sugar or SPLENDA® No Calorie Sweetener
  • 1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
  • 3 cups (750 ml) finely chopped mango, about 3 medium
  • 1 cup (250 ml) crushed raspberries

Directions:

  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • Peel, pit and chop mango; measure 3 cups (750 ml). Wash, thoroughly drain and crush raspberries, measure 1 cup (250 ml).
  • In a large mixing bowl, combine Freezer Jam Pectin and sugar or SPLENDA® until well blended. Stir fruit mixture into pectin-sugar mixture; stir 3 minutes.
  • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
PRINTER FRIENDLY RECIPE

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

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