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 freezer jam pectin and sugar in a
erries; set aside.
Combine freezer jam pectin and sugar in a
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 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 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.
Mix tomatoes with the sugar; bring to a boil and boil for 20 minutes.
Start with a rolling boil for 5 minutes, then reduce heat for a slow boil and stir every 5 minutes only to blend. Remove from heat and add gelatin.
Stir until the gelatin is dissolved.
Pour into freezer jars.
Cool and freeze.
If canning, do not seal for 24 hours, then seal with melted paraffin. One batch makes 50 ounces.
unnel, ladle jam into five, clean 8 oz plastic freezer jars to
irections.
Pour finished jam into clean freezer containers leave 1/2
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.
tir 3 minutes.
Ladle jam into clean jars to fill
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.
Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
Cream butter and sugar.
Add eggs, one at a time, beating until smoothly blended.
Stir in coconut and vanilla.
Spoon 1/2 teaspoon jam into each tart shell.
Cover each tart 2/3 full with coconut mixture.
Bake on bottom shelf at 300\u00b0F for 15-20 minutes or until golden brown.
Cool slightly then remove from pans. Makes 2 dozen tarts.
Mix rhubarb and sugar in Dutch oven.
Let stand 30 minutes, stirring occasionally, until sugar is dissolved.
Heat to boiling. Reduce heat; simmer, uncovered, 15 minutes, stirring often.
Add berries.
Heat to boiling.
Remove from heat and stir in jello until dissolved.
Pour in hot jars or freezer containers.
Cover and cool.
Refrigerate or freeze.
o 1/4\" of top. (Recipe makes nine 8oz. jars).
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.
- Spread with 1/2 of raspberry enlightenment. Finally Sprinkle with half
While rhubarb is hot, add sugar and jello.
Stir well.
Pour into containers and let set.
Put in freezer.
Combine flour, baking powder, sugar, shortening and butter mix on low speed add beaten eggs and extract can mix with mixer on low or by hand will form a dough divide dough in half and spread half on bottom of ungreased pan 11 x 7 pan pressing dough down with your knuckles spread layer of jam.
Then crumble remaining half of dough into little balls and sprinkle over the entire layer of jam bake at 350\u00b0 for 25-30 minutes until top layer of dough is lightly browned.
You can use any type of jam you prefer.