Mulberry Freezer Jam
Mulberry Freezer Jam is the perfect recipe for a beginner or anyone wanting to avoid the canning process. This is a simple small batch freezer jam with no pectin, no refined sugar, and sweetened with honey and orange juice!
Servings: 6 small jars
Calories: 127kcal
Equipment
- blender or immersion blender
Ingredients
- 6 cups mulberries (or any berries or a mixture) rinsed under cold water
- ⅓ cup honey
- ½ cup orange juice
Instructions
- Combine all ingredients in a sauce pan and simmer over medium low heat for about 20 minutes, stirring occasionally.
- Let cool about 5 minutes and transfer to a blender.
- Blend until well combined, and transfer into 6 half pint jam jars (any small size is fine). Never fill jars more than ¾'s full so they have room to expand as they freeze.
- Cool in the refrigerator first (jam will thicken as it cools), then freeze. Thaw in the refrigerator to use.
Notes
- When freezing in glass jars, only fill ¾'s full and always cool completely in the fridge first.
- Once thawed, jam will last in the refrigerator for about 2 to 4 weeks. Since there are no preservatives, it's better to store in smaller portions when freezing and then use it up faster. If you see mold on your jam after it's been in the fridge awhile, throw it out!
- Nutrition information is for 1 jar (divide the jam between 6 jars).
Nutrition
Serving: 0g | Calories: 127kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 15mg | Potassium: 323mg | Fiber: 2g | Sugar: 29g | Vitamin A: 76IU | Vitamin C: 61mg | Calcium: 58mg | Iron: 3mg