recipe
Jams and Jellies

Apple-Berry Pomegranate Freezer Jam-Freezer Jam Pectin

Cooking and sugar are kept to a minimum in this spread that resembles old-fashioned fruit butters with sparkling fresh fruit flavour.

Yield:

Makes about 5 x 250 ml jars

Prep Time:

10 minutes

Processing Time:

Processing Time Not Required

Difficulty:

Beginner

Ingredients:

  • 4 cups (1000 ml) peeled, cored, chopped apples (about 4 large)
  • 1/2 cup (125 ml) pomegranate juice
  • 1 tbsp (15 ml) lemon juice
  • 1-1/2 cups (375 ml) granulated sugar or SPLENDA® No Calorie Sweetener, Granulated
  • 1 pouch (45 g) BERNARDIN Freezer Jam Pectin
  • 1 cup crushed raspberries

Directions:


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


  • In a medium saucepan, combine apples, pomegranate juice and lemon juice. Bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat and simmer 5 minutes. With a potato masher, crush apples. Set aside to cool about 15 minutes.

  • Meanwhile, in a large mixing bowl, combine Freezer Jam Pectin and sugar, stirring until well blended. Stir apples and raspberries 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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