This easy to make, Blueberry Raspberry Freezer Jam Recipe makes a great non-cooked /no-cook fruit jam or fruit spread.
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This soft-set fruit spread is great for toasts, pancakes, muffins, bagels, ice cream toppings, and more!
Note - the 1 cup blueberries and the 1 cup raspberries are equal to about 1 pint each.
If you want to remove all or some of the raspberry seeds, you will need to increase the amount of raspberries you begin with, and process the raspberries through a strainer.
I like to use the metal sieve (as shown below) to separate the raspberry seeds when processing smaller quantities of raspberries.
For processing larger amounts of berries, you may find the jelly bag strainer more effective (see below).
1 cup crushed blueberries
1 cup crushed raspberries
5 cups granulated sugar
1 pouch (85 ml.) liquid pectin
1 tbsp. lemon juice
Wash and rinse jars or freezer safe containers and lids as required.
Wash blueberries, and crush them, one layer at a time. Measure 1 cup.
Wash raspberries (allow to thoroughly drain to avoid excess liquid), and crush them, one layer at a time. Measure 1 cup.
In a large bowl, combine the prepared berries, and the sugar.
Mix well and allow to stand for 10 minutes.
Add the liquid pectin into the fruit-sugar mixture, and add the lemon juice.
Stir for 3 minutes.
Ladle the jam into the containers, leaving about 1/2 inch head-space.
Apply the lids, and allow jam to stand at room temperature until set, about 30 - 40 minutes.
Store the jam in the refrigerator for up to 3 weeks, or in the freezer, for up to 1 year.
Makes about 5 jars - 250 ml. size, each.
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