Yield: Makes about 6 x 250 ml jars
Prep Time: 10 minutes
Processing Time: Processing Time Not Required
Difficulty: Beginner
No cooking required – this “berry good†freezer jam is simple enough for children to make!
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.