To make quick and easy Freezer jam, use the Directions as found on the Pectin Box (located in the canning section).
1. Be sure to choose the correct pectin to make regular or sugar free/reduced sugar jam and measure ingredients exactly as indicated in directions. 
2. You may use any fresh fruit as directed on the package. I like to use a mixture of thawed frozen 3 berry blend and frozen strawberries since I usually have them on hand in my freezer. This also works great when berries are out of season.
3. You will need enough berries to make 3 cups mashed berries. I used 1 cup 3 berry blend and 2 cups strawberries. 
4. Place berries in a bowl and mash with a potato masher. Be sure to not "over mash" as jam should have bits and pieces of fruit in it.
5. Measure out 4 cups of sugar in another bowl. Mix sugar and berries together.
If you are making the sugar free, reduced sugar, sugar substitute or honey follow the instructions indicated on the package as the steps may vary depending on the type of pectin you use.
6. Let sugar and berry mixture sit for 10 minutes stirring occasionally.
7. Once mixture has sit for 10 minutes set aside. Poor pectin packet and 3/4 cup water into a sauce pan and bring to a boil over medium high heat. Stirring constantly (mixture will start out lumpy).
8. When pectin and water reach a rolling boil (bubbles appear and don't go away even when stirring). Boil for 1 minute stirring constantly. I usually set my timer before starting the process as the time goes pretty quickly.
9. When 1 minute is finished. Pour hot pectin into sugar and fruit mixture. Stirring to combine. Let mixture sit for about 3 minutes or until most sugar crystals are dissolved.
10. Immediately pour into prepared containers. Leaving enough room (about 1/2 to 3/4 inch to top of container) for expansion if freezing.
11. Let jam sit overnight on counter top so it may set.
Jam may be kept in fridge up to 30 days or up to 1 year in the freezer. Enjoy!
Note: Freezer jams usually are not "hard set" they may be a more syrupy than commercial jams. Reduced Sugar and Sugar-free jams may not be as brightly colored as jams with sugar and mine tend to be a little more runny than usual- but they still turn out yummy.
2. You may use any fresh fruit as directed on the package. I like to use a mixture of thawed frozen 3 berry blend and frozen strawberries since I usually have them on hand in my freezer. This also works great when berries are out of season. 
4. Place berries in a bowl and mash with a potato masher. Be sure to not "over mash" as jam should have bits and pieces of fruit in it. 
5. Measure out 4 cups of sugar in another bowl. Mix sugar and berries together. If you are making the sugar free, reduced sugar, sugar substitute or honey follow the instructions indicated on the package as the steps may vary depending on the type of pectin you use.
6. Let sugar and berry mixture sit for 10 minutes stirring occasionally. 
7. Once mixture has sit for 10 minutes set aside. Poor pectin packet and 3/4 cup water into a sauce pan and bring to a boil over medium high heat. Stirring constantly (mixture will start out lumpy). 
8. When pectin and water reach a rolling boil (bubbles appear and don't go away even when stirring). Boil for 1 minute stirring constantly. I usually set my timer before starting the process as the time goes pretty quickly. 
9. When 1 minute is finished. Pour hot pectin into sugar and fruit mixture. Stirring to combine. Let mixture sit for about 3 minutes or until most sugar crystals are dissolved. 
10. Immediately pour into prepared containers. Leaving enough room (about 1/2 to 3/4 inch to top of container) for expansion if freezing. 
11. Let jam sit overnight on counter top so it may set. 
Jam may be kept in fridge up to 30 days or up to 1 year in the freezer. Enjoy! Note: Freezer jams usually are not "hard set" they may be a more syrupy than commercial jams. Reduced Sugar and Sugar-free jams may not be as brightly colored as jams with sugar and mine tend to be a little more runny than usual- but they still turn out yummy.
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