- Recipe created by ChefMom on Nov 24, 2010
- Permalink: http://chefmom.sheknows.com/recipes/triple-berry-freezer-jelly
- View more recipes by ChefMom.
- Prep: –
- Cook Time: 5 min
- Total: 5 min
- Serving: Makes 6, 8-ounce jars
If berry seeds or chunks of fruit aren't your thing, try this berry freezer jelly, which boasts the same berry goodness of crushed-fruit jams while being a smooth smear. Give your next chicken salad (or even crab salad) sandwich a succulently sweet flair by stirring jelly into the salad mixture or slathering it on the bread.
- 2 to 2-1/2 quarts mix of fresh strawberries, blueberries and raspberries
- 6 cups granulated sugar
- 1, 1.75-ounce package powdered pectin
- 3/4 cup water
- Crush the berries and strain them through a damp jelly bag or four layers of damp cheesecloth, squeezing gently to extract as much berry juice as possible. You will need 3 cups of juice.
- In a large bowl, combine juice and sugar, stirring to dissolve sugar. Set aside.
- Meanwhile, in a small saucepan over medium-high heat, stir together pectin and water. Bring the mixture to boil and boil for 1 minute, stirring constantly.
- Remove saucepan from heat and add pectin mixture to the juice, stirring continuously for 3 minutes. Using a funnel, ladle juice mixture into freezer jars to fill line and twist on lids.
- Let jars stand at room temperature overnight until jelly sets up. Keep one jar in the refrigerator for immediate use and freeze the rest for up to one year.
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