If you keep up with what I buy each week at the grocery store you saw my huge blackberry purchase! I bought all those to make blackberry freezer jam! I use a modified blackberry freezer jam recipe that includes some strawberries because my husband hates seeds so I have to strain the blackberry puree so it is free of seeds but when I do this I loose the jammy texture. So to compensate I use some mashed strawberries for the texture. I really love it, in fact we had this for lunch today on our peanut better and jelly sandwiches.
Here is what I do:
Ingredients:
2 cups pureed and strained blackberries (about 3 pts or 6 1/2 pts)
2 cups mashed strawberries (about 1 pt. )
3 cups sugar, measured into separate bowl
1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1 cup water
3 cups sugar, measured into separate bowl
1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1 cup water
Directions:
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
Puree blackberries thoroughly, and strain through a sieve to remove the seeds) Measure exactly 2 cups prepared blackberries into large bowl.
MASH ripe strawberries in a bowl and Measure exactly 2 cups to add to the prepared blackberries in the large bowl.
MIX sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add blackberry/strawberry mixture; stir 1 min. or until well blended.
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
MIX sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add blackberry/strawberry mixture; stir 1 min. or until well blended.
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
**For containers I love to reuse jelly jars, I also find large baby food jars work well!
Freezer jam is a piece of cake and even people like me who are afraid of canning can preserve beautiful summer fruit...I highly recommend you give it a try!
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3 comments:
Thanks for posting this! I think I will try that this summer. We just put out our summer garden this past weekend and it got me in the mood to use fresh fruit/veggies!
Nikki M.
Kroger has blackberries at 10/$10 this week, so I think I'll give this recipe a go! I don't mind seeds though, so I may not strain them.
I just made english muffins yesterday and we're out of jam. This would be so good on them...
I picked up a few extra pints last week at our Kroger's on managers special for $1 last week too just for eating!
If you don't mind the seeds you can actually use all blackberries in the recipe instead of the blackberry/strawberry combo. I came up with the combo to compensate for the fact that I "had" to stain the seeds and there would be no chunks of fruit to make it jammy. But the original recipe I adapted calls for 4 cups of blackberries mashed..that may be cheaper since they are sooo cheap right now! Either way it will be yummy!
*Also if you don't strain the blackberries you will not need as many 1/2 pints as I listed (sorry I don't know exactly how many you will need since I never make it that way!)
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