Very Berry No-Cook Summer Freezer Jam

Very Berry Summer No Cook Freezer Jam

Very Berry Summer No-Cook Freezer Jam

Making your own jam has never been easier, using Freezer Jam Pectin from Bernardin; it’s an effortless and tasty way to capture the taste of summer, to enjoy for breakfast or brunch all year long!

In fact.. it’s so easy, you could get the kids to do it! Depending on their ages you may have to do the measuring, but I’m sure kids of all ages would enjoy crushing the berries!

*no compensation was received for mention of any products in this post – I use what I trust & like~

Summer fresh.

After using this fabulous product last year, I couldn’t wait to use it again. My only complaint is not having enough freezer space… or I’d be making a whole lot more! One of my favourite ways of preserving summer bounty – I did inherit my mother’s sweet tooth, after all~

Making very berry summer no-cook freezer jam.


When it looks good, it tastes good! This method to preserve perfectly ripe summer berries at their peak apparently uses half the sugar of freezer jams with regular pectin – according to info on the packet.

Making very berry no-cook summer freezer jam

Making very berry no-cook summer freezer jam.

Too good to not share.

Crush the fruit as much or as little as you want. I purposely left some big pieces of strawberry and added more blueberries at the end, to add some texture!

Very Berry No-Cook Summer Freezer Jam


Great for hostess gifts and any type of gift giving, nothing says you care like giving something homemade. I made 9x 125 ml jars (perfect for sample giving) and 1x 250 ml jar – as I was running out of the smaller. I now have lots of ops for sharing!

Do you have a favourite jam making method to share..? Please do so in the comments, and as always, thanks for stopping by – it’s much appreciated!


Very Berry No Cook Freezer Jam

This is so easy you could get the kids to do it, they’ll especially like the fun of crushing the berries. Too good to use only for toasted bread or bagels, try it on waffles or pancakes!

Yield: 5x 250 ml jars


1 1/2 cups white sugar
1x 45 gram packet of Bernardin freezer jam pectin
5 – 6 cups of mixed berries (to be measured after crushing)


  1. Measure the sugar into a large bowl. Stir in the contents of pouch, until well mixed.
  2. In a separate bowl, crush the fruit, then add 4 cups to the dry mixture. (For peaches or apricots, reduce the fruit to 3 1/2 cups). Stir for 3 minutes.
  3. Ladle into clean jars leaving 1/2 inch head space. Apply lids and let sit until thickened, about 30 minutes.
  4. Serve right away, refrigerate up to 3 weeks, for freeze for longer storage.