recipe
Jams and Jellies

Blackberry Freezer Jam Liquid Pectin

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

Ingredients:

  • 2 cups (500 ml) crushed blackberries, about 2-3 pints (500-750 ml)
  • 4 cups (1000 ml) granulated sugar
  • 1 pouch (85 ml) BERNARDIN® Liquid Pectin
  • 2 tbsp (30ml) lemon juice

Directions:

  • Wash and rinse 4 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • Wash, thoroughly drain and crush blackberries, one layer at a time. Sieve part of pulp to remove seeds, if desired.
  • Measure 2 cups (500 ml) prepared raspberries and all of 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

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