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Leftover Summer Freezer Jam

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“I created this recipe about 3 years ago. Of course it will never be the same each time it's made. It all depends on the the combination of fruits used. It was a hit! Servings and yields are approximate.”
1hr 15mins
7-8 half pints

Ingredients Nutrition


  1. Combination of strawberries, raspberries, blueberries and blackberries to make 3 1/4 cups crushed berries.
  2. Measure exact amount of prepared fruit along with lemon juice into large saucepan.
  3. Measure exact amount of sugar into separate bowl.
  4. Gradually stir in 1 box of pectin into fruit. Mix thoroughly.
  5. Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
  6. Pour 1 cup corn syrup into fruit mixture.
  7. Mix well. This prevents sugar crystallization during freezer storage.
  8. Stir in sugar gradually.
  9. Stir constantly until sugar is completely dissolved and no longer grainy. **Candace tip - Place large saucepan over low heat. The jam isn't meant to be cooked - the heat just helps with the sugar dissolving.**.
  10. Pour into prepared freezer containers leaving 1/2 inch headspace at top for expansion during freezing.
  11. Put in freezer or refrigerator.

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