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 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.
Combine freezer jam pectin and sugar in a
In a mixing bowl, stir together prepared fruit (total of 4 cups, crushed), and lemon juice. Combine Certo Light crystals with 1/4 cup of the sugar. Add certo/sugar mixture to fruit and stir. Let stand 30 minutes, stirring occasionally.
Add remainder of sugar (3 cups) and stir for 3 minutes.
Pour into clean containers, filling up to 1/4\" from rim. Cover with lids. Leave at room temparature until set (max of 24 hours.) Freeze.
No cook freezer jam can be stored in the freezer for 6-8 months, and in the fridge for up to 3 weeks.
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.
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 fruit and sugar in a medium bowl.
Set aside for 15 minutes.
Stir in the Pectin for 3 minutes and let stand for 5 minutes.
Put in freezer jars or freezer containers; be sure to leave 1/2-inch space on top of container for expansion.
Cover container and freeze for up to one year.
Makes nine 8 oz. jars.
Measure sugar, then thoroughly stir in fruit.
Let stand 10 minutes.
Mix 3/4 cup water and Sure-Jell fruit pectin in small saucepan.
Bring to full boil and boil 1 minute, stirring constantly.
Stir into fruit at once; stir 3 minutes.
Ladle into 2-cup glasses with lids.
Let stand for 24 hours.
Store in freezer.
unnel, ladle jam into five, clean 8 oz plastic freezer jars to
irections.
Pour finished jam into clean freezer containers leave 1/2
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.
r till set.
Notes\" No-cook jam may be stored in the
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.
ntil dissolved.
Divide the jam among six 8-ounce canning
Crush strawberries.
In large bowl, stir together strawberries and lemon juice.
Slowly sift in pectin, stirring vigorously.
Set aside 30 minutes, stirring occasionally.
Add corn syrup, stirring well.
Gradually stir in sugar.
When sugar is completely dissolved, ladle into clean 1/2 or 1 pint freezer jars, leaving 1/2 inch headspace (no paraffin needed).
Cover with tight lids and put in freezer.
Transfer to refrigerator as needed.
adle into 1/2 pint freezer jars or containers, leaving 1