recipe
Jams and Jellies

Bumbleberry Freezer Jam - Freezer Jam Pectin

Enjoy fresh-tasting mixed berry jam after berry picking this summer with new BERNARDIN Freezer Jam Pectin. It’s the easiest way to get from berries to jam in just minutes and it uses far less sugar than most other freezer jams!

Yield:

Makes about 5 x 250 ml jars

Prep Time:

10 minutes

Processing Time:

Processing Time Not Required

Difficulty:

Beginner

Ingredients:

  • 1-1/2 cups (375 ml) granulated sugar or SPLENDA® No Calorie Sweetener
  • 1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
  • 2 cups (500 ml) hulled & crushed strawberries, about 1 quart (1 L)
  • 1 cup (250 ml) crushed raspberries, about 1 pint (500 ml)
  • 1 cup (250 ml) crushed blueberries, about 1 pint (500 ml)

Directions:

  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • Wash, crush and measure each type of berry separately.
  • 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 a.
PRINTER FRIENDLY RECIPE

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

Reviews

POPULAR RECIPES

  • Fruit Juice
    		 5

    Apple Juice Jelly with Fruit Pectin
  • Pickles
    		 4

    Beet & Onion Pickles
  • Light Recipes - Reduced Sugar, Salt
    		 2

    Light Cherry Raspberry Preserves – No Sugar Needed Pectin
  • Jams and Jellies
    		 1

    12 Berry Strawberry Jam edit