Mixed Berry Freezer Jam (for stove top and slow cooker)

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Mixed Berry Freezer Jam- Homemade jam that requires zero canning experience and tastes a million times better than anything you buy at the store. 

Way back in the day, when I received this recipe, it wasn't called "freezer jam".  It was just homemade jam.   I loved it because it didn't involve the whole "canning" protocol.  

I made it, put it in mason jars and put it in the fridge.  No boiling, sealing and worrying about air getting into the jars.  One jar was in the fridge, the rest were stored in the freezer.  So easy! 

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Ingredients Needed

• Berries
• Sugar
• Lemon juice
• Cornstarch

Should I Use Fresh or Frozen?

• Use whatever you have in your kitchen. They will both work.  The only difference is that your frozen berries will take a little longer to break down.  Be sure if you are using fresh, that your berries are clean, sliced and have the stems removed.
• You can use a combination of mixed berries (strawberries/blueberries/raspberries/blackberries) or simply use your favorite berry.  You will need 2 cups.

What does the Cornstarch and Lemon Do?

• I don't use pectin.  You can, if you wish.  However, I always have cornstarch in my pantry, so, it's just easier.  The cornstarch (and pectin) act as a thickening agent.
• Lemon juice will help in preventing the berries from turning brown.

Storage

• Filling Jars:  When you are filling your jars, leave about a 1/2 inch to an inch of space at the top of the jar for expansion space. 
• Keep any leftover jam in a tightly sealed jar or container.  If you are storing in the refrigerator, it is best to eat the jam within two to three weeks.  If you are freezing your jam, store it in tightly sealed, freezer safe jars.  They will stay good in your freezer for up to a year.   

linking up and weekend potluck

Mixed Berry Freezer Jam

Homemade jam that requires zero canning experience and tastes a million times better than anything you buy at the store.

Prep Time: 15 mins

Cook Time: 5 mins

Hands-Off Time: 60 mins

Yield: 2-3 half pint jars

Servings:

Units & Temp:

Ingredients

• 2 cup mixed berries (fresh or frozen)
• 1/2 cup to 3/4 cup sugar (this depends on your sweet preference)
• 1 tbsp cornstarch
• 1 tbsp lemon juice

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Instructions

1. FOR STOVE TOP:
2. In a saucepan, mix together berries and lemon juice. With a potato masher or fork and mash until desired consistency is reached.
3. Add in sugar and cornstarch. Gently stir to combine.
4. Over medium heat, bring the mixture to a boil, stirring constantly. Let it simmer for 2-5 minutes or until it becomes thick.
5. Remove from heat and let it cool for 15 minutes.
6. Transfer to covered jars and sit at room temperature for at least an hour or until cool.
7. Once it's cooled, store in refrigerator for up to 3 weeks or freeze for up to a year.
8. FOR SLOW COOKER:
9. In your slow cooker, add in berries and lemon juice. With a potato masher or fork and mash until desired consistency is reached.
10. Add in sugar and cornstarch. Gently stir to combine. Cover and cook on low for 4 hours or high for 2 hours.
11. Remove from heat and let it cool for 15 minutes.
12. Transfer to covered jars and sit at room temperature for at least an hour or until cool.
13. Once it's cooled, store in refrigerator for up to 3 weeks or freeze for up to a year.

Notes & Variations

Be sure if you are using fresh, that your berries are clean, sliced and have the stems removed. When you are filling your jars( for both versions), leave about a 1/2 inch to an inch of space at the top of the jar for expansion space.

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• 6 Quart Slow Cooker
• Potato Masher

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