ugar substitute. Look up no-sugar-needed recipes for those amounts.).
inutes.
Add Certo Liquid Pectin and lemon juice. Stir 3
Stir sugar and pectin in a bowl.
Add strawberries, raspberries and lemon zest. Stir 3 minutes.
Ladle jam into clean jars and let stand 30 minutes. Enjoy now, refrigerate up to 3 weeks, or freeze up to 1 year.
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.
hill for later testing of jam thickness. In large deep heavy
ake off heat. Stir in pectin. Return to full rolling boil
arge saucepan.
Gradually add pectin, stirring until blended.
Bring
oil while you prepare the jam. Allow it to boil for
tir in 1 box of pectin into fruit. Mix thoroughly.
eat.
Stir in nutmeg, pectin, and glycerine.
Return to
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.
arge pot with lemon juice pectin and margarine. Stir well and
hunks of berries in my jam, so I only crush a
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.
f the sugar with the pectin; stir into tomatoes.
Heat
Mix the dry pectin with about 1/2 cup
Combine freezer jam pectin and sugar in a medium
tainless steel saucepan. Whisk in pectin until dissolved.
If using
ings warm while preparing the jam. Have all tools ready and
aucepan.
Gradually stir in pectin; continue stirring until completely dissolved