Michigan State University Extension
Preserving Food Safely - 01600300
10/13/97

### FREEZER BERRY JAM

    2
     cups crushed strawberries or blackberries (about 1  quart

      berries)

    4
    cups sugar

    1
    package powdered pectin

    1
    cup water

     Sort  and  wash  fully  ripe berries.  Drain.  Remove caps

    and
    stems; crush berries.

     Place prepared berries in a large mixing bowl. Add  sugar,

    mix
      well  and  let  stand   for   20   minutes,   stirring

    occasionally.

     Dissolve pectin in water and boil for 1 minute. Add pectin

    solution
    to berry-and-sugar mixture; stir for 2 minutes.

     Pour jam into freezer containers or canning jars,  leaving

    1/2
    inch space at the top. Cover containers and let stand at

    room
     temperature for  24 hours or until jam has set.  Label

    and
     freeze.  Store  up to 4 weeks in the refrigerator after

    opening.
     Makes 5 or 6 half-pint jars.

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