Berry Freezer Jam/Pineapple Kiwi Freezer Jam/Pretty Peach Freezer Jam
Berry Freezer Jam
* 4 cups blueberries
* 2 cups raspberries
* 5 cups sugar
* 2 tablespoons lemon juice
* 3/4 cup water
* 1 package (1-3/4 ounces) powdered fruit pectin
In a large bowl, crush the blueberries. Add raspberries and crush. Stir in sugar
and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and
pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture;
stir for 3 minutes. Pour into jars or freezer containers; cool to room
temperature, about 30 minutes. Cover and let stand overnight or until set, but
not longer than 24 hours. Refrigerate or freeze. Yield: 7 cups.
Pineapple
Kiwi Freezer Jam
* 4 kiwifruit, peeled and thinly sliced
* 3 cups sugar
* 1 can (8 ounces) crushed pineapple, undrained
* 1/4 cup lime juice
* 1 pouch (3 ounces) liquid fruit pectin
* 3 drops green food coloring, optional
In a 2-qt. microwave-safe bowl, combine kiwi, sugar, pineapple and lime juice.
Microwave, uncovered, on high for 10-13 minutes or until mixture comes to a full
rolling boil, stirring every 2 minutes. Stir in pectin. Add food coloring if
desired. Pour into jars or freezer containers and cool to room temperature,
about 1 hour. Cover and let stand overnight or until set, but not longer than 24
hours. Refrigerate or freeze. Yield: 4 cups.
Pretty
Peach Freezer Jam
* 8 medium peaches, cut into wedges
* 1 small unpeeled navel orange, cut into wedges
* 2 cans (8 ounces each) crushed pineapple, undrained
* 12 maraschino cherries
* 3 tablespoons maraschino cherry juice
* 2 packages (1-3/4 ounces each) powdered fruit pectin
* 10 cups sugar
In a blender or food processor, cover and process fruits and cherry juice in
batches until smooth. Transfer to a large kettle; stir in pectin. Bring to a
rolling boil over high heat, stirring constantly. Add sugar; boil for 2 minutes.
Remove from the heat. Pour into jars or freezer containers; cool to room
temperature, about 1 hour. Cover and let stand overnight or until set, but not
longer than 24 hours. Refrigerate or freeze. Yield: 13 cups.