Raspberry-Blackberry Freezer Jam

My raspberry-blackberry freezer jam won a Blue Ribbon at the 2012 Tillamook County Fair!  Unfortunately - for those wanting to make it - it never turns out the same way twice. :)

Raspberry-Blackberry Freezer Jam

Enough crushed raspberries and blackberries to make 3 1/4 cups crushed berries  (see how scientific I am? lol)
1/4 cup lemon juice
4 1/2 cups sugar
1 cup light corn syrup
1 box MCP pectin (my favorite)

Measure exact amount of fruit in large bowl.  Add in lemon juice.  Mix well.  Gradually stir in 1 box pectin.  Mix thoroughly.  Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.

Pour in 1 cup corn syrup.  Mix well.  This prevents sugar crystallization during freezer storage.  Stir in sugar gradually.  Stir until sugar dissolves completely.  Pour into prepared jars or containers.  I use both.  Leave 1/2 inch headspace for freezer expansion.  Let stand at room temperature 24 hours until set.  Place containers in freezer.

Lemon Berry Freezer Jam

Oh my goodness gracious! This recipe was so easy to make. The waiting for the berries to thaw was almost too much! I found it a great way to use berries that were still in my freezer from last summer. (gasp!) This recipe is part of the June 2010 Aussie/NZ recipe swap. My teammate is Mom2Rose from Michigan. The lemon zest adds a wonderful dimension to this yummy jam. What a great idea for teachers at the end of the school year with a loaf of bread! That's what I am going to do for 2 teachers tomorrow.

Lemon Berry Freezer Jam
1 (1 5/8 oz) package freezer jam pectin - it comes in a pouch not a box
1 1/2 cups sugar
4 cups measured crushed berries (I used strawberry, raspberry, blueberry and blackberry. Any combination would work just fine.)
Zest of 1 large lemon (I finally got to use my zester I bought from Pampered Chef!)

In a medium bowl, combine 4 cups measured crushed berries with pectin, sugar and lemon zest. Stir for 3 minutes. I like to let it sit for about 30 minutes and come back to stir every 5 minutes or so just to make sure the pectin and sugar are well distributed. Serve at once if desired. For longer storage, ladle into clean freezer jars leaving 1/2 inch headspace. Let stand until thickened - about 30 minutes. Put jars in freezer. Yields 5 8-oz jars.

Strawberry Freezer Jam

This recipe is in the pectin box. It's simple, tasty and easy. You need to either buy some strawberries or pick your own. Here I have berries I have been saving all summer in my freezer. I now have enough to make Russell his favorite freezer jam. I like to place my bowl in the sink. It's just easier that way.
Next I grab the potato masher. It mashes a lot more stuff than just potatoes. Heck - I don't even use it for potatoes.
I mash my strawberries until the look like this. You can mash yours more or less. You need 3 1/4 cups of mashed berries.
At this point you need to add 1/4 cup lemon juice to the berries. Mix well.
Now add 1 box pectin. Mix well. Let mixture sit for at least 30 minutes. Stir every 5 minutes so the pectin dissolves completely.

It will look like this after 30 minutes. Now add 1 cup light corn syrup. Mix well.
Now gradually add 4 1/2 cups sugar. Mix thoroughly. I let this sit for another 30 minutes or so stirring when I remember. You want the sugar to be completely dissolved before putting the jam in the freezer. Otherwise when you go to use the jam it will be crunchy from the undissolved sugar.
After 30 minutes the jam will also thicken. Stir to mix well.
Put in freezer containers or 1/2 pint canning jars. Freeze. Once Russell finds this - it won't last long. I will have to make sure to hide it really well. :) Now - go make some toast or a peanut butter sandwich and add some strawberry jam. Nothing will taste so good! That's a promise!