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Description
What better way to capture the bounty of late summer, when berries are at their peak, than in a bright, jewel-toned jam? Using the freezer jam method eliminates fussy canning techniques, and pureeing the blackberries in the blender lets you minimize the number of seeds in the final jam. The recipe is a Yummly original created by Martha Holmberg.
Ingredients
US|METRIC
32 SERVINGS
- 2 pt. fresh raspberries (2 pints is 20 oz.)
- 1 pt. fresh blackberries (1 pint is 10 oz.)
- 1 Tbsp. lemon juice (or lime juice)
- 1 1/3 cups granulated sugar
- 4 Tbsp. powdered freezer pectin (such as Ball)
- 1 pinch salt
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Directions
- Put the raspberries in a large bowl and gently crush with a wooden spoon or potato masher until the fruit is juicy but still slightly chunky.
- Put the blackberries in a blender and process until well blended, about 1 minute.
- Place a mesh strainer over the bowl with the raspberries. Pour the blackberry puree into the strainer, and use a rubber spatula to press it through. Continue to press and scrape to strain as much blackberry pulp as possible, leaving mostly seeds in the strainer. You should have about 1 cup of puree.
NutritionView More
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45Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories45Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium10mg0% |
| Potassium45mg1% |
| Protein0g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber2g8% |
| Sugars10g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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