This frozen mixed berry jam is definitely the easiest jam I’ve ever made and dare I say it, the tastiest too.
It uses frozen berries and packaged pectin and you don’t actually need to cook the berries at all. You heat up the pectin mix slightly, then pop it all in the freezer to set. The jam isn’t shelf stable but it can be kept in the freezer until needed.
You can find more recipes for easy small batch pickles and conserves here.
Defrost your frozen berries completely before trying to mash them. Leave some chunks in for texture. I used a mix of blackberries, blueberries, cranberries and raspberries but feel free to use just one frozen fruit, or buy separate packets of say strawberries and raspberries and mix your own mix.
I used this sugar that I have had vanilla pods sitting in. It gives the sugar and therefore the jam, a lovely vanilla flavour. Plain white sugar will work just as well.
Ratios of pectin to sugar can vary depending on the brand, so just check the instructions to confirm, if you don’t use the same brand as me.
Make sure you stir the sugar and pectin mix constantly once it boils. It only needs to cook for a minute though and while most of the sugar and pectin should dissolve over that time, it doesn’t matter if it doesn’t dissolve completely.
The jam will still be very runny when you put it into the jar. It won’t be the texture of jam until the pectin has set it in the freezer.
Leave a centimetre of space in between the jam and the lid as it will expand slightly in the freezer.
Because the berries aren’t cooked, the jam tastes so fresh and light. This photo is the jam on some home made bread that my lovely partner in crime made, but I’m also dreaming about making scones and slathering this jam on them.
Frozen Mixed Berry Jam
Ingredients – Makes approximately 2 cups
- 340g defrosted mixed frozen berries
- 1 cup fine white sugar
- 16g pectin
- In a medium sized bowl, gently break up and crush the fruit with a masher.
- Add the sugar and pectin to a small saucepan and mix together.
- Add 1/3 cup water then put onto a medium heat.
- Once the mixture is boiling, stir it constantly for 1 minute.
- Remove from heat and pour the sugar mix over the fruit and stir for another minute.
- Pour the jam into a glass jar, leaving at least a centimetre of space to allow for expansion in the freezer.
- Put the lid on and let it cool slightly for 5 minutes, then freeze it for at least 2 days.
- Defrost overnight in the fridge once you are ready to use the jar.
- The jam will safely keep in the freezer for 6 months or longer.