No-Cook Triple Berry Freezer Jam
I was planning on canning some jam but was out of lids so I made this instead. I like the flavor of no-cook jams much better than cooked jams athough there is a texture difference. The brand of pectin I used was a powdered version - Ball Fruit Jell Freezer JamPectin, No Cooking but I believe any freezer jam pectin will work.
Makes about 1 quart - I filled 4 wide-mouth half-pint jars
1 quart strawberries, cleaned, hulled, and halved
1/4 c. blueberries
1/4 c. raspberries
1 c. light agave nectar
1.58 oz package no-cook freezer jam pectin
Put berries in large bowl (use something that won't stain) and crush either using a potato masher or an immersion blender - you want some texture and chunks of fruit. Whisk in agave nectar and pectin and continue to stir for 3 minutes. It should start to thicken slightly.
Pour jam into containers (if you plan on freezing the jam, leave about 1/2" headspace). Let stand until thickened (about 30 minutes).
This can be refrigerated for up to 3 weeks or put in freezer for up to 1 year.