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Blackberry Freezer Jam

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Blackberry Freezer Jam
Makes about 4 to 5 (8 oz) half pints

It's easy to make great-tasting blackberry jam with Ball® RealFruit® Low or No-Sugar Needed Pectin.  Refrigerate for up to three-weeks or freeze to enjoy for a year.

You will need:

3 cups crushed blackberries (4 pints)
1-3/4 cups unsweetened cranberry-raspberry or apple juice
3 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin
Up to 3 cups sugar, 1-1/2 cups SPLENDA® No Calorie Sweetener, Granular, 3/4 to 1 cup honey, or desired amount of other artificial sweeteners (optional)
4 to 5 (8 oz) half pint glass preserving jars with lids and bands


1.) GRADUALLY add pectin into cranberry-raspberry or apple juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat.
2.) IMMEDIATELY add prepared blackberries into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar, SPLENDA® No Calorie Sweetener, Granular, other artificial sweetener, or honey according to the directions above.
3.) LADLE freezer jam into clean freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.