When I learned how to make freezer jam I learned how to make strawberry. When I needed to restock my supply I bought strawberries and then decided that was boring and wanted something more exciting. I remembered I had some raspberries in the freezer. I also had stocked up on Sure Jell pectin because it was on sale and at the time that was the only brand of pectin I knew. I looked through the recipes in the pectin box and didn't see a combination for strawberries and raspberries, but I did find one for strawberries and blueberries. Since the blueberry jam recipe and the raspberry recipe seemed to use similar quantities I figured I could use the strawberry blueberry jam recipe using raspberries instead of blueberries. It worked great and tastes so good too. Now, I've only ever tried this fruit combination with Sure Jell, because I wasn't lying when I stocked up on Sure Jell. However I have discovered Ball instant pectin. I like it much better than the sure jell because, first of all, it's instant pectin. Secondly, Sure Jell recipes tend to be a lot more sugar than fruit but the ball instant pectin uses more fruit that sugar and I think that tastes better and it's probably healthier too. Now, that I've finally used up the rest of the Sure Jell I can try out this jam using some different pectin next time around.
Strawberry Raspberry Freezer
- 1-1/2 cups crushed fresh strawberries
- 1 cup crushed blueberries
- 4-1/2 cup sugar
- 3/4 cup water
- 1 pkg.SURE.JELL Fruit Pectin
Mix fruit in large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
Pour jam into freezer safe containers, leaving about 1/2" head space. Let stand at room temperature 24 hours to allow jam to thicken. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)