recipe
Jams and Jellies

Two Berry Freezer Jam – Original Pectin

No cooking required – this “berry good” freezer jam is simple enough for children to make!

Yield:

Makes about 6 x 250 ml jars

Prep Time:

10 minutes

Processing Time:

Processing Time Not Required

Difficulty:

Beginner

Ingredients:

  • 2 cups (500 ml) crushed strawberries, about 5 cups (1250 ml) whole
  • 1 cup (250 ml) raspberries, lightly crushed
  • 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
  • 3-1/2 cups (875 ml) granulated sugar
  • 1/2 cup (125 ml) corn syrup
  • 3 tbsp (45 ml) lemon juice

Directions:

  • Wash and rinse 6 x 250 ml mason jars and BERNARDIN® Storage Lids or 2-piece SNAP LID® closures.
  • Wash and hull strawberries; crush one layer at a time. Measure 2 cups (500 ml) into a large bowl. Stir in raspberries.
  • Gradually add Fruit Pectin, stirring until dissolved. Stir 2 minutes longer. Let stand 30 minutes, stirring occasionally.
  • Slowly add sugar, corn syrup and lemon juice to fruit mixture, stirring until sugar dissolves. Stir 5 minutes longer.
  • Ladle jam into a clean 250 ml mason jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Apply lid tightly. Repeat for remaining jam.
  • Let stand at room temperature until set. Freeze or refrigerate within 24 hours.
  • Store in freezer up to 1 year or in refrigerator up to 3 weeks.
PRINTER FRIENDLY RECIPE

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

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