Strawberry Blueberry Freezer Jam

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Preserving Method: Freezing

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).

  1. Pulse blueberries in a food processor until finely chopped, stopping to scrape down sides as needed. Place in a medium bowl. Pulse strawberries in food processor until finely chopped, stopping to scrape down sides as needed. Add to blueberries in bowl. Stir in sugar; let stand 15 minutes.
  2. Gradually stir in pectin; stir 3 minutes. Let stand 5 minutes. 
  3.  Spoon into jars, leaving 1⁄2-inch headspace. Center lid on jars. Apply bands, and adjust loosely. Once jam is frozen, adjust bands to fingertip-tight. Store in freezer up to 1 year. Thaw in refrigerator. Refrigerate after thawing, and use within 3 weeks.