Food and Nutrition

Accessibility


| Share

Uncooked Berry Jam

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 2 c. crushed strawberries or blackberries (about 1 quart berries)
  • 4 c. sugar
  • 1 package powdered pectin
  • 1 c. water
  • Yield: About five or six half-pint jars

Directions

Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions. To prepare fruit: sort and wash fully ripened berries. Drain. Remove caps and stem; crush berries. To make jam: 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 one minute. Add pectin solution to berry-and-sugar mixture; stir for two minutes. Pour jam into freezer containers or canning jars, leaving 1/2-inch head space at the top. Close covers on containers and let stand at room temperature for 24 hours.

To store: store uncooked jams in refrigerator or freezer. They can be held up to three weeks in the refrigerator or up to a year in a freezer. Once a container is opened, jam should be store in the refrigerator and used within a few days. If kept at room temperature, the jam will mold or ferment in a short time.

On average, 1 tablespoon of fruit jam has about 50 calories, 0 grams (g) of fat, 0 g of protein, 13 g of carbohydrate and 10 milligrams of sodium

Files
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.