Raspberry Blackberry Freezer Jam

Raspberry Blackberry Freezer Jam does not require a canner, and preserves your favorite fruits into a tasty jam that can be enjoyed any time of the year. It is healthy, and low in sugar. This freezer jam is the perfect topping on ice cream and fresh muffins. It only requires three ingredients.

This jam is different from the Peach Jam that I previously posted because it does not require the use of a canner. It is a lot easier to make, and is cheaper for the person wanting to make jam on a budget. Many gluten free breads are dry, or lack flavor. Homemade jam is healthier than store bought, and gives gluten free foods the punch of flavor that they may lack.

Blackberries and raspberries are packed with fiber. They are full of antioxidants, which help protect the body from cancer and speed up the healing of cells. These berries boost the immune system and help fight off colds and illnesses. These are all added bonuses to enjoying foods that already taste good. But if that wasn't enough to make you wish you were eating berries right now, they have also been known to prevent premature aging! If you do not have the time to make a lot of jams and sauces this year, I hope you have the time to make a berry packed freezer jam! It is so simple to make and anyone can do it!

To keep the jam healthy I used sugar free freezer pectin, you can add additional sugar if desired but I recommend tasting it first. The pectin is very sweet, and the berries add a lot more sweetness to the jam. For berry jam I do not think that extra sugar is necessary, but if using a more bitter fruit then it might be needed. Like many things in the kitchen, jam is all about experimenting!

Raspberry Blackberry Freezer Jam

4 Cups Crushed Fruit (2.5 Cups Crushed Raspberries, 1.5 Cups Blackberries)

1 ¾ Cups Unsweetened Cranberry Juice

1 Package Sugar Free Freezer Jam Pectin

- Crush berries with a masher, do not puree berries, leave some chunks of fruit intact.

- In a large pot combine juice and pectin until dissolved, boil for 1 minute while stirring constantly.

- Turn off heat and add fruit, stir vigorously for one full minute,

- Spoon into sterile jars and leave ½ inch space at the top.

- Cool in the fridge for twenty-four hours and then place in the freezer.

Makes approximately 6 small jars

Jars in the fridge can last for approx 3-4 weeks, while jars in the freezer can last for up to a year. 

If you had fun making this jam, or want to try something else, check out the Peach Jam and Salsa that I also made this year!

Have a great day jammin'!

K.