BC Two Berry Freezer Jam
Makes 6 jars.
No cooking required! Be sure to observe stirring and standing times. They’re essential to the success of this recipe.
2 cups (500ml)
crushed fully ripe BC Strawberries about 1 1/2 pints fresh
1 cup (250ml)
whole BC Raspberries
1 pkg (1-57 g pkg)
Bernardin Fruit Pectin
3 1/2 cups (875 ml)
granulated sugar
1/2 cup (125 ml)
corn syrup
3 Tbsp. (45 ml) bottled lemon juice
Wash and hull strawberries; crush one layer at a time. Measure 2 cups (500 ml) into a large bowl. Wash and drain raspberries, then stir into strawberries.
Gradually add Fruit Pectin, stirring until dissolved. Stir 2 minutes longer. Let stand 30 minutes, stirring occasionally.
Gradually add sugar, corn syrup and lemon juice into fruit mixture, stirring until sugar dissolves. Stir 5 minutes longer.
Ladle jam into a clean 250 or 236 ml mason jar to within 1/2 inch (1 cm) of top rim (head space). Wipe jar rim removing any stickiness. Using rubber spatula, remove air bubbles. Cover tightly with a Bernardin Plastic Storage Lid. Repeat for remaining jam.
Let stand at room temperature until set. Freeze or refrigerate within 24 hours.
Store in freezer up to 1 year or refrigerator up to 3 weeks.
Recipe courtesy of BC Raspberries.com
