Blackberry and Raspberry freezer jam to be specific. Here’s a quick recipe recap:
1.
You’ll need 24 oz. fresh blackberries and 24 oz.
fresh red raspberries, rinsed and drained, 4 T. Ball instant fruit pectin, 1 ½ C. sugar (I used a bit
less than the pectin recipe called for this much fruit), and freezer containers.
2.
Mash the berries with an immersion blender or
hand masher.
3.
Add the pectin and sugar, stir thoroughly until
everything is blended and there are absolutely no lumps anywhere. Let sit for 10 minutes, stir again.
4.
Pour into 2 C. freezer containers and pop on the
lids. Let sit on the counter for a
couple hours to be sure they are beginning to set and the fruit juice
thoroughly melts the sugar. Pop into the
freezer to enjoy on toast, biscuits and ice cream later.
5.
Yum! There is nothing better than freezer jam.
No comments:
Post a Comment