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Raspberry Freezer Jam

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.

Raspberry Chipotle Freezer Jam - No Cook

Combine freezer jam pectin and sugar in a

Lemon Berry Mix-Up Freezer Jam

erries; set aside.
Combine freezer jam pectin and sugar in a

Banana Strawberry Freezer Jam

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.

Tropical Fruit Freezer Jam

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.

Triple Berry Freezer Jam

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.

Black Raspberry Cream Pie

Preheat oven to 375 F
Brush pie shell with egg white.
Bake for 5 minutes, let cool.
Beat whipping cream on medium high until stiff peaks form. Set aside.
Beat cream cheese until smooth. Add black raspberry spread. Beat until combined.
Fold in whipping cream.
Spoon mixture into pie shell.
Cover and freeze for at least 4 hours.
Garnish with black raspberries and lemon twist and mint.

Black Raspberry Jam Cake

Cream butter, sugar and egg yolks in bowl until light and fluffy. Add mixture of soda and buttermilk, mix well. Add flour and spices, mix well.
Stir in raisins, cherries, walnuts, dates and jam.
Fold in stiffly beaten egg whites and vanilla gently into batter.
Spoon into a greased and floured tube pan.
Bake at 350* for 1 hour and 20 minutes or cake tests done.
Cool on wire rack in pan for 15 minutes.
Loosen sides, turn out onto cake plate.

Sugared Black Raspberry Tea Cookies

making a well for the jam. Neatly fill each cookie with

Black Raspberry Brownies

0 minutes.
Spread the jam evenly over the brownies.

Black Raspberry Glazed Chicken With Wild Rice Stuffing

lmonds. Set aside.
Heat jam, oj concentrate, honey and orange

Strawberry Or Raspberry Rhubarb Jam

Boil the first 3 ingredients gently for 4 minutes; take off burner.
Add the jello.
Have glasses hot.
Ladle in jam.
Keep stirring to keep fruit mixed evenly.
Wax when jam is hot.
Add more wax when cold.
Or seal with Kerr/Ball lid and store in refrigerator.

Green Tomato Raspberry Freezer Jam

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.

Gingered Peach Pear No Cook Freezer Jam

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.

Apple-Berry Pomegranate Freezer Jam

unnel, ladle jam into five, clean 8 oz plastic freezer jars to

Kiwi Colada Freezer Jam

irections.
Pour finished jam into clean freezer containers leave 1/2

No Cook Freezer Jam

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.

Carrot Cake Freezer Jam

tir 3 minutes.
Ladle jam into clean jars to fill

Granny Smith Apple Freezer Jam

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.

Black Raspberry Jello Dessert Salad

In 1 bowl, mix raspberry jello and hot water.
In another bowl mix cream cheese and sugar; cream together.
In another bowl, put graham crackers, melted butter and a little sugar.
In another bowl, beat milk until stiff peaks form.
Mix jello and cream cheese mixtures.
Fold in pineapple and nuts, then fold in whipped milk. Put most of graham cracker mix on bottom of pan.
Top with filling. Sprinkle rest of graham cracker crumbs on top.
Chill.

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