This easy freezer jam recipe uses fresh blackberries and strawberries, but other seasonal berries may be substituted.
Southern Living MAY 2007
1. Pulse blueberries in food processor 2 to 4 times or until finely chopped, stopping to scrape down sides. Place in a medium-size bowl. Pulse strawberries in food processor 8 to 10 times or until finely chopped, stopping to scrape down sides. Add to blueberries in bowl. Stir in sugar, and let stand 15 minutes.
2. Gradually stir in pectin. Stir for 3 minutes; let stand 5 minutes.
3. Spoon mixture into sterilized canning jars, filling to 1/2 inch from top; wipe jar rims clean. Cover with metal lids, and screw on bands. Place in freezer.
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