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Blackberry-Pineapple Freezer Jam




Source of Recipe


Internet


List of Ingredients




3 pints (6 cups) fresh blackberries, stemmed and rinsed
1 (15-ounce) can crushed pineapple, drained
1 ½ cups sugar
1 package pectin, made specifically for freezer jam, available in the canning section of the grocery



Recipe



In a large bowl, crush the berries with a potato masher or a large slotted spoon. Measure the berries and add enough drained pineapple to equal 4 cups of fruit. (Or 4 cups mashed of any other fresh, ripe fruit or a fruit combination can be substituted for the fruit in the recipe.)

Return the fruit to the bowl and stir in the sugar. Let the mixture sit at room temperature 15 minutes. Slowly sir in the pectin until dissolved; continue stirring 3 more minutes. Let the mixture sit at room temperature 5 minutes.

Spoon the mixture into jars or freezer containers, leaving ½-inch headspace at the top of the bag or container (the jam will expand as it freezes). Store in refrigerator 2 to 3 weeks or in freezer up to 1 year.

After removing the jam from the freezer, it must b refrigerated and used within 3 weeks.