Jumbleberry jam

Prep 20 min
Total 20 min
Makes 6 cups

18

Ingredients

4 cups
hulled and chopped strawberries
2 cups
raspberries, about 2 170-g containers
2 cups
blueberries, about 2 170-g containers
1 tbsp
2 45-g pkgs
freezer-jam pectin, such as Bernardin

Instructions

  • CRUSH strawberries, raspberries and blueberries with a potato masher in a large bowl. You should have about 5 cups. Stir in zest.
  • STIR sugar with pectin in a medium bowl. Sprinkle over fruit. Stir until combined, then let stand for 3 min. Stir again. Ladle into 6 clean 250-mL Mason jars, leaving about 1/2 in. headspace. Wipe rims clean, then apply lids tightly. Let stand for at least 30 min. Use right away, or transfer jars to freezer for storage. Jam keeps well, frozen, up to 1 year. To use, simply thaw a jar. Once opened, store in the fridge.

Nutrition

Calories 26, Protein 1 g, Carbohydrates 7 g, Fibre 1 g, Sodium 11 mg.

Kitchen tip

Freezer-jam pectin is different from liquid or regular pectin, and it’s crucial for this recipe. Look for it at the hardware store (such as Canadian Tire), by the canning supplies.

 

Use it in

Our delicious miniature berry tartlets.

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