erries; set aside.
Combine freezer jam pectin and sugar in a medium
Combine mashed bananas and strawberries in medium bowl; set aside.
Combine sugar and freezer jam pectin in small bowl, stirring to blend evenly.
Gradually stir pectin mixture into prepared fruit, stirring for 3 minutes.
Ladle jam into freezer jars, leaving 1/2 inch headspace.
Let jam stand to thicken, not to exceed 30 minutes.
Serve immediately; refrigerate up to 3 weeks OR freeze up to one year.
Yield: 5 - 8 oz. jars.
In a large mixing bowl, combine freezer jam fruit pectin and sugar, stirring until evenly blended. Stir in pineapple, papaya and mango. Continue stirring for 3 minutes.
Ladle jam into clean 8-ounce Ball freezer jars, leaving 1/2\"-inch headspace. Apply lids. Let stand until thickened, about 30 minutes. Label jars. Refrigerate jam for up to 3 weeks or freeze for up to 1 year.
Combine freezer jam pectin and sugar in a medium
Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
Add crushed raspberries, stirring to combine.
Continue stirring mixture for 3 minutes.
Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.
Combine crushed strawberries, raspberries, blackberries and sugar in a medium bowl. (I use a potato masher to crush the berries, you can leave some whole).
Let stand 15 minutes.
Gradually stir freezer jam pectin into fruit mixture.
Stir 3 minutes; let stand 5 minutes.
Ladle jam into can-or-freeze jars, leaving 1/2-inch headspace.
Adjust two-piece caps, label and freeze.
Tip: Will keep for several weeks in the fridge, or up to one year in the freezer.
Stir sugar and contents of pectin package in a bowl until
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg
Stir sugar and contents of package in a bowl until well blended.
Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
Ladle jam into clean plastic (or glass)freezer jars.
Twist on lids and let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
Fresh Peaches: 12 medium.
Frozen Peaches: 3 (16 oz) bags.
Fresh Raspberries: 6 (6 oz) pkgs.
Frozen Raspberies: 3 (12 oz) bags.
owered pectin according to package directions.
Pour finished jam into clean freezer
In a medium bowl, combine fruit puree, fruit juice and honey until mixed.
Add 1 rounded T of the pectin and stir for 3 minutes.
Pour mixture into popsicle molds. If using wooden sticks, wait 5 minutes and then insert sticks.
Freeze until solid (8-12 hours).
Pulse chopped apples in food processor 10 times or until finely chopped.
Place in a medium bowl.
Stir in sugar and juice; let stand 15 minutes.
Gradually stir in pectin.
Stir for 3 minutes; let stand 5 minutes.
Spoon fruit mixture into sterilized canning jars, filling to 1/2 inch from top; wipe jar rims clean.
Cover with metal lids and screw on bands.
Place in freezer.
tir in 1 box of pectin into fruit. Mix thoroughly.
Clean and slice up strawberries. Crush. In a big bowl mix splenda and pectin together. Add crushed strawberries. Stir well for 3 minutes. Put into freezer containers leaving 1/2 inch from the top. Let sit 30 minutes. Put on top. Refrigerate or freeze. Enjoy.
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer.
Good in the freezer for up to 1 year, in the fridge for 3 weeks.
aucepan.
Gradually stir in pectin; continue stirring until completely dissolved
Measure 3 cups prepared berries in extra large mixing bowl. Add sugar and mix well.
Let stand for 20 minutes stirring occasionally.
Dissolve the pectin in the water.
Bring to a boil and boil for 1 minute.
Add pectin mixture to berries and sugar and stir for 2 minutes.
Pour the jam into freezer containers or freezer jars, leaving 1/2-inch head space at the top.
Cover container and let stand at room temperature for 24 hours.
Store in freezer.
Makes about 7 (1/2 pint) jars.
Remove caps. Crush berries one layer at a time. Combine fruit and lemon juice. Add sugar. Mix thoroughly and let stand 10 minutes. Combine water and pectin in a small saucepan. Boil hard 1 minute, stirring constantly. Add cooked pectin to fruit mixture and stir for 3 minutes. Ladle jam into jars, leaving 1/2-inch headspace. Screw on lids and let jam
stand until set, but no longer than 24 hours. Store in freezer for up to 1 year.
Combine peaches and sugar in a bowl. Mix well and let stand, stirring occasionally, for 10 minutes. Stir pectin into lemon juice in a small bowl. Add pectin mixture to the peaches. Stir jam constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
Pour jam into food storage containers, leaving 1/2 inch space at the top for expansion during freezing. Cover and let stand at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator.