Triple berry freezer jelly

  • 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


  1. 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.
  2. In a large bowl, combine juice and sugar, stirring to dissolve sugar. Set aside.
  3. 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.
  4. 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.
  5. 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.