Best Blackberry Freezer Jam Recipes

CERTO BLACKBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush blackberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix pectin and lemon juice. Add to blackberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• 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 up to 1 year. Thaw in refrigerator.

MCP BLACKBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Mash blackberries thoroughly, one layer at a time. (Press half the pulp through a sieve to remove seeds, if desired.) Measure exactly 3-1/4 cups prepared fruit into large bowl. Stir in lemon juice.
• Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• 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. If frozen, thaw in refrigerator before using.

BLACKBERRY FREEZER JAM RECIPE BY TASTY

Steps:

• Gradually add pectin into apple juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard for 1 minute, stirring constantly. Remove from heat.
• Immediately add prepared blackberries into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar.
• Ladle the Blackberry Freezer Jam into clean freezer jars leaving ½ inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.
• Enjoy!

BLACKBERRY FREEZER JAM

Steps:

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

FIRST PLACE BLACKBERRY FREEZER JAM!

Steps:

• In a large saucepan off the stove, mix blackberries and lemon juice. Sift in the pectin while stirring.
• Medium simmer for 30 minutes and stir every few minutes.
• Remove from heat and stir in corn syrup. Place pan back on heat and gradually stir in sugar. Cook on medium heat 2 -5 minutes, making sure sugar is fully dissolved. Don"t cook any longer or it will be runny.
• Place jam into clean jars or other containers and place in fridge or freezer. ( I noticed the jam improved in flavor after the flavors had time to mature for a day or two)
• Jam is good three weeks in fridge and six months in freezer.

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - BLACKBERRY FREEZER JAM

Steps:

• Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush blackberries thoroughly, one layer at a time. Sieve half the blackberries to remove seeds, if desired. Measure exactly 4 cups prepared fruit into large bowl.
• Mix sugar and pectin in medium saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Cook and stir 1 min. Remove from heat. Immediately add to prepared fruit; stir 1 min. or until 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. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)