Mixed berry freezer jam
Sometimes blackberries and raspberries can be seedy. If you like, strain those berries after pureeing. I don’t strain strawberries.
Ingredients
Start with 6 cups or so of a combo of room temperature berries - you can use 2 or 3 kinds of berries. I used black raspberries and mulberries, but use what you like, enough to equal 3 cups fruit after pureeing and straining if necessary.
5-1/4 cups sugar
3/4 cup water
1 box, 1.75 oz powdered pectin - not low sugar
1 tablespoon lemon juice
Containers: 7- 8 cups suitable for freezer
Instructions
Measure 3 cups pureed berries into bowl.
Add sugar, 1 cup at a time, stirring well after each addition. Let stand 20 minutes, stirring occasionally. This helps sugar dissolve.
Add water, pectin and lemon juice in saucepan and bring to boil over high heat, stirring constantly. Boil 1 minute, stirring constantly, then stir into berry mixture. Stir for 3 minutes to make sure sugar dissolves.
Fill jars with jam, leaving 1/2” head space at the top to allow for expansion in the freezer.
Seal, then let sit at room temperature 24 hours.
Store in refrigerator for a month or so, or freezer for up to 1 year.
Tip:
Swap frozen berries for fresh. Bring to room temperature before using.