Sometimes you cater a function and the fresh berries hardly get touched.
And the client can’t take any of the leftovers with them because they are from out of town.
And you end up with several gallons of fruit that need to be made into something glorious.
This jam is so incredibly easy and delicious. As I mentioned before, the ratio of fruit leaned heavy on the blackberry/raspberry side which made for the most amazing jam I’ve ever tasted. I could feast on this and fresh bread and butter alone. For at least a week. Then I might need to factor in some protein.
Four Berry Freezer Jam
makes about 6 half-pints
4 cups of assorted crushed berries (blackberry/raspberry/strawberry/blueberry–whatever ratio you like)
3 cups sugar
1 package powdered pectin (I use Sure-Jell Premium Fruit Pectin in the pink box–it’s the kind you can use less to no sugar) I have tried other pectin products with varying success. This one has consistently worked the best for me, but use whatever brand you like, just make sure it’s a low-sugar version.
1 cup water
Crush the berries. You can either do this by hand, or use a food processor. Don’t puree the fruit. you want a little texture in this jam.
Put the sugar in a large saucepan. Stir in the pectin and mix until well blended.
Add the water and mix well. Bring mixture to a boil on medium high heat and stir constantly for 1 minute.
Remove from heat and quickly stir in the crushed fruit. Stir very well.
Pour into whatever freezer containers work the best for you. I like these.
Set out on your counter for 12–24 hours until set and then either use within 2–3 weeks, or freeze for up to a year.