Lemon Berry Mix Up Freezer Jam
Capture summer's vibrant flavors with this zesty and sweet Lemon Berry Mix Up Freezer Jam, a no-cook recipe that’s as easy as it is delicious. Bursting with a medley of fresh mixed berries—think strawberries, raspberries, blueberries, or blackberries—this homemade jam gets an extra citrusy kick from freshly squeezed lemon juice and fragrant lemon zest. A touch of dry pectin ensures it sets perfectly, creating a luscious spread without the need for canning equipment. In just 20 minutes of prep and minimal cooking time, you’ll have a freezer-friendly jam that’s perfect for spreading on toast, dolloping over yogurt, or gifting to loved ones. With its vibrant color, natural ingredients, and tangy-sweet balance, this recipe offers the ultimate in homemade goodness—perfect for savoring or sharing any time of year! Keywords: Lemon Berry Mix Up Freezer Jam, homemade jam recipe, no-cook jam, mixed berry jam, easy freezer jam.
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Recipe Information
Ingredients
- 4 cups Mixed berries (strawberries, raspberries, blueberries, or blackberries)
- 3 cups Granulated sugar
- 1 tablespoon Lemon zest
- 1 tablespoon Lemon juice (freshly squeezed)
- 1.5 ounces Pectin (dry, no-sugar-needed variety)
- 0.75 cup Water
Instructions
1. Wash and dry all the berries thoroughly. Hull the strawberries if using, and slice them into smaller pieces.
2. In a large bowl, mash the berries with a potato masher or fork until they reach your desired level of chunkiness. You can also blend lightly with an immersion blender for a smoother texture.
3. Stir in the lemon zest and lemon juice until evenly combined.
4. Add the granulated sugar to the mashed berries. Mix well and let sit for 10 minutes, stirring occasionally to help the sugar dissolve.
5. In a small saucepan, combine the pectin and water. Bring to a boil over medium-high heat, stirring constantly, and let it boil for 1 minute.
6. Pour the hot pectin mixture into the berry mixture and stir vigorously for 3 minutes to ensure everything is thoroughly combined.
7. Immediately ladle the jam into clean, freezer-safe containers, leaving about 1/2 inch of space at the top to allow for expansion during freezing.
8. Let the containers of jam sit at room temperature for 24 hours to set.
9. Store the jam in the freezer for up to 1 year or in the refrigerator for up to 3 weeks. Thaw in the refrigerator before use.
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 725.3 g | 264% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 658.7 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
