Mulberry Strawberry Freezer Jam
Capture summer’s sweetest flavors with this delightful Mulberry Strawberry Freezer Jam! Bursting with the vibrant, juicy notes of fresh mulberries and strawberries, this no-cook jam comes together in just 20 minutes of prep, making it the perfect homemade treat for beginners and experts alike. The addition of lemon juice brightens the fruit's natural sweetness, while fruit pectin ensures a perfectly set consistency without the hassle of long boiling sessions. Simply crush, mix, and freeze your way to a luscious spread that’s ideal for slathering on toast, dolloping over pancakes, or swirling into yogurt. With its minimal cooking time and freezer-safe convenience, this recipe is a must-try for preserving the essence of summer all year long. Perfect for small-batch jam enthusiasts and fans of freezer-stored preserves!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Fresh mulberries
- 2 cups Fresh strawberries
- 4 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1.75 ounces Fruit pectin
- 0.75 cup Cold water
Instructions
Rinse the mulberries and strawberries thoroughly under cold water. Remove stems from the mulberries and hull the strawberries.
Place the mulberries and strawberries in a large mixing bowl. Use a potato masher or fork to crush the fruits until you achieve a slightly chunky consistency (alternatively, pulse gently in a food processor).
Measure 4 cups of the crushed fruit mixture and transfer it to a large mixing bowl.
Add the lemon juice to the fruit mixture and stir well to combine.
Gradually stir in the granulated sugar. Mix thoroughly until the sugar dissolves. Let the mixture sit for 10 minutes, stirring occasionally to ensure even absorption.
In a small saucepan, combine the fruit pectin and cold water. Bring the mixture to a boil over medium-high heat, stirring constantly. Allow it to boil for 1 minute, then remove from heat.
Quickly pour the pectin mixture into the fruit and sugar mixture. Stir vigorously for 3 minutes, ensuring all ingredients are well combined and the mixture thickens slightly.
Ladle the jam into clean, freezer-safe jars or containers, leaving about 1/2 inch of space at the top to allow for expansion during freezing.
Seal the jars tightly with lids. Let the jam sit at room temperature for 24 hours to fully set.
Store the jam in the freezer for up to 12 months or in the refrigerator for up to 3 weeks. Thaw in the refrigerator before use if frozen.
Nutrition Facts
Calories |
3358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 873.5 g | 318% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 852.7 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1390 mg | 30% | |
*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.
