Freezer Berry Jam

SUBMITTED BY: Rita Pischke

"'We live on the farm where my husband was raised,' shares Rita Pischke of Whitemouth, Manitoba. 'Whenever we find wild blueberries nearby, I make this gorgeous ruby-red jam. It's also wonderful as a breakfast sauce.'"

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 56 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 cups blueberries
2 cups raspberries
5 cups sugar
2 tablespoons lemon juice
3/4 cup water
1 (1.75 ounce) package powdered fruit pectin

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DIRECTIONS

In a large bowl, crush the blueberries. Add raspberries and crush. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes. Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.

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