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Preserve summer freshness in a jar with this blackberry and strawberry freezer jam recipe. Try it spread on toast, swirled into yogurt, or spread on ricotta-topped baguette slices.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan combine strawberries, blackberries, apple, and honey. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, about 20 minutes or until slightly thickened* (mixture will thicken more as it cools); stir mixture occasionally while cooking and use a wooden spoon to gently crush the blackberries against the side of the saucepan. (You should have about 3 cups mixture.)

  • Stir in lemon juice and cracked black pepper. Remove from heat; cool about 2 hours or until room temperature.

  • Ladle into half-pint freezer containers, leaving a 1/2-inch headspace. Seal; label. Let stand at room temperature for 24 hours. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.


To check if your jam is cooked enough, remove saucepan from heat. Place a teaspoon of the jam on a small baking sheet or plate. Place in the freezer for a minute or two. The jam should be slightly set with no free juices running from it.

Nutrition Facts

28 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium. 27 mg potassium; 7 g carbohydrates; 0 g fiber; 7 g sugar; 0 g protein; 0 g trans fatty acid; 10 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 3 mg calcium; 0 mg iron;


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