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Add sugar to crushed berries and mix thoroughly.Let stand 10-15 minutes.In small saucepan combine pectin crystals and water. Bring to a boil and cook and stir for one minute.Combine with fruit mixture and stir a least three minutes.Ladle into containers and cover tightly with lids.Let stand at room temperature 24 hours.Store in freezer. (Freezer jam is not shelf-stable, so for long-term storage, it must go in the freezer. Keeps for two weeks in the refrigerator or one year in the freezer.)Notes: Stone fruit, cherries and blueberries also work well, though you may need to adjust the amount of sugar called for. Ensure you use a pectin that works with no-cook freezer jam and follow the specific instructions.



4 1/2 cups