Blackberry Freezer Jam Recipe
Using Sure-Jell for Less/No Sugar - Pink Box
Ingredients
- 4 cups crushed blackberries
- 3 cups granulated sugar
- 1 (1.75 oz) package Sure-Jell for Less or No Sugar Needed Recipes
- 1 cup water
Instructions
Step 1: Prepare the Blackberries
- Mash the Blackberries: Wash and drain 8 cups of fresh red blackberries. Mash them thoroughly using a potato masher or a fork until you have a chunky consistency. Measure exactly 4 cups of mashed blackberries into a large bowl. If desired, press half of the fruit through a sieve to remove seeds.
Step 2: Boil the Sugar, Sure-Jell and Water
- Sugar: Measure out 3 cups of granulated sugar and pour it into a sauce pan. (Do not reduce the sugar or use a sugar substitute since this will cause the jam not to set)
- Pectin: Stir in 1 package of Sure-Jell for Less Sugar or No Sugar Needed Recipes Pectin.
- Water: Add 1 cup of water, stir. Bring to a boil on medium-high heat, stirring continually. Boil for 1 minute, continuing to stir. Remove from the heat.
Step 3: Combine Pectin with Blackberry Mixture
- Add Blackberries to Pectin: Pour the blackberry mixture into the hot pectin mixture stir for one minute until well blended.
Step 4: Fill the Containers
- Prepare Containers: Use clean, freezer-safe containers with tight-fitting lids. Leave about 1/2 inch of space at the top to allow for expansion when freezing.
- Fill and Seal: Pour the blackberry mixture immediately into the containers. Seal the containers with their lids.
Step 5: Freeze the Jam
- Let Set: Let the filled containers sit at room temperature for about 24 hours or until set.
- Freeze: Store the jam in the freezer for up to one year. Thaw in the refrigerator before use. Opened containers can be kept in the refrigerator for up to 3 weeks.