Strawberry Freezer Jam
3-1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup corn syrup
4-1/2 cups sugar, measured into separate bowl
CRUSH strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. Makes about 7 (1-cup) containers.
Apricot Freezer Jam
3 cups prepared fruit (buy about 3 lb. fully ripe apricots)
1/2 cup fresh lemon juice
1 box MCP Pectin
1 cup light corn syrup
4-1/2 cups sugar, measured into separate bowl
PIT and finely chop unpeeled apricots. Measure exactly 3 cups fruit into large bowl. Stir in lemon juice.
STIR pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Makes about 7 (1-cup) containers.
Plum and Grape (Glum) Freezer Jam
2 cups plums and 1 cup grape juice (I just use frozen grape concentrate)
1 box Pectin (boil in 1 cup water)
1 t butter or margrine to prevent foaming (optional)
5 cups sugar, measured into separate bowl
PIT and finely chop or grind peeled plums. Measure exactly 3 cups prepared fruit/ juice into large bowl.
Add the sugar, mix well, and let stand for 20 minutes. Stir occasionally.
DISSOLVE powdered pectin in one cup water in a saucepan. Bring to a boil for one minute. Add pectin solution to the fruit and sugar mixture. Stir vigorously for two minutes.
POUR the jam into clean freezer containers or canning jars, leaving one-half inch headspace. Cover the container and let stand for 24 hours, or until the jam has set and is firm. Store in freezer until ready to use. Makes about 7 (1-cup) containers.
Cherry Freezer Jam
3 cups prepared fruit (buy about 3 lb. fully ripe sweet cherries)
1/2 cup fresh lemon juice
1 box MCP Pectin
1 cup corn syrup
4-1/2 cups sugar, measured into separate bowl
STEM and pit cherries. Finely chop or grind fruit. Measure exactly 3 cups prepared fruit into large bowl. Stir in lemon juice.
ADD pectin; stir. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy.
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Makes about 7 (1-cup) containers.
Raspberry-Peach Freezer Jam
3-1/4 cups prepared fruit (buy about 2 pt. fully ripe raspberries and 1-1/2 lb. fully ripe peaches)
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup light corn syrup
4-1/2 cups sugar, measured into separate bowl
CRUSH raspberries thoroughly, one layer at a time. Press half of pulp through a sieve to remove seeds, if desired. Measure exactly 1-1/4 cups prepared raspberries into large bowl. Peel and pit peaches. Finely chop or grind fruit. Measure exactly 2 cups prepared peaches into bowl with raspberries. Stir in lemon juice.
STIR pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended or until sugar is completely dissolved and no longer grainy.
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Makes about 7 (1-cup) containers.
Strawberry Rhubarb Freezer Jam
2 cups sliced rhubarb
1 1/2 cups crushed strawberries
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup corn syrup
4-1/2 cups sugar, measured into separate bowl
COOK rhubarb in water for 5 to 6 minutes until rhubarb is tender. Strain and add to crushed strawberries. Stir in lemon juice.
STIR in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended.
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.