Quick & Easy Strawberry-Blueberry Freezer Jam

I had so much fun making strawberry jam that I decided to make another kind this summer - Strawberry BLUEBERRY jam. It turned out just a well as the strawberry batch and so far we've really enjoyed eating it on top of Ritz crackers and with our peanut butter & jelly sandwiches.



While shopping at Meijer, I found that Ball now makes these plastic freezer containers. They come in three different sizes and are perfect for freezing homemade jam. They have locking lids and unlike glass jars, these won't break if little hands get a hold of it and accidentally drop it. I love these and picked up several packages before making my jam.





Quick & Easy Strawberry-Blueberry Freezer Jam
Source: Sure Jell (inside of box)

1 1/2 c. crushed strawberries (about 1 1/2 pints)
1 c. chopped blueberries (about 1 pint)
4 1/2 c. sugar
1 box (1.75 oz) Sure Jell fruit pectin
3/4 c. water

1. Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers.

2. Wash strawberries and blueberries. Discard stems and crush. Crush berries 1 cup at a time, using a potato masher for best results. If using a food processor, pulse to very finely chop. DO NOT PUREE. Jam should have bits fruit.

3. Measure exact amount of prepared fruit into a large bowl.

4. Measure exact amount of sugar and add to the prepared fruit. Mix well. Let stand 10 minutes; stir occasionally.

5. Stir 1 box pectin (Sure Jell) and 3/4 cup water in small saucepan. Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.

6. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.

7. Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing; cover.

8. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.