Field Berry Freezer Jam

Strawberries, raspberries and blueberries are combined to make this scrumptious jam, great on toast or as a dessert sauce.


Yield: Makes about 6 cups

Field Berry Freezer Jam


  • 2/3 cup crushed strawberries
  • 1 cup crushed raspberries
  • 1 cup crushed blueberries
  • 4 3/4 cups granulated sugar
  • 3/4 cup water
  • 1 pkg (57 g) pectin crystals


  1. Combine first 3 ingredients in a bowl. Stir in sugar; mix well and let stand 10 minutes.
  2. Combine water and pectin in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir pectin into fruit mixture and continue to stir for 3 minutes until sugar is dissolved. A few sugar crystals may remain.
  3. Ladle into freezer containers. Cover and let stand at room temperature until set, up to 24 hours. Store in freezer for up to one year or refrigerator for up to 3 weeks.
Nutritional analysis per 1 tbsp: 42 calories, 0 g fat, 0 g protein, 10.9 carbohydrate, 0.2 g fibre, 1 mg sodium