Recipe for Peach Freezer Jam
Ingredients
Directions
1) Prepare the peaches. Peel and dice the peaches. Place in a medium bowl and mash with a potato masher until the desired consistency.
2) Add lemon juice and sugar to the peaches. Add the sugar and lemon juice and stir to combine. Let stand while you prepare the pectin.
3) Prepare the pectin. Place the pectin and water in a small saucepan; whisk to combine. Bring to a boil over medium-high heat, and then boil for 1 minute more.
4) Add the boiled pectin to the peaches. Pour the pectin mixture into the peach mixture and stir to combine. Continue to stir until the mixture begins to thicken, about 3 minutes.
5) Divide the jam between the jars and let set at room temperature for 24 hours. Divide the mixture between 6 (8-ounce) jars, leaving at least 1/4-inch room at the top. Tightly seal the jars and let sit at room temperature for 24 hours before freezing or refrigerating.
Recipe for Pineapple Freezer Jam
Ingredients
1 pineapple, peeled and cored or 5 Cups cubed
¾ cup granulated sugar
½ cup water
2 tablespoons lemon juice
2 teaspoons cornstarch, more as needed
Directions
1) Using a box grater, grate the pineapple into small pieces. Alternatively, chop into fine pieces with a knife.
2) In a saucepan over medium heat, add grated pineapple, granulated sugar, water, lemon juice, and cornstarch. Stir until sugar has dissolved. Bring to a simmer, then reduce heat to medium-low.
3) Simmer for 20 minutes, stirring occasionally, until mixture has reduced slightly. The jam should thickly coat the back of a spoon (and will continue to thicken as it cools).
4) Remove from heat and allow to cool before transferring to two 8-ounce jars. When filling jars, leave about 1 inch of space at the top - your jam will expand slightly when frozen. Cool jam completely before adding lids.
5) Store for up to 1 year in freezer or up to 3 weeks in the refrigerator.
Recipe for Raspberry Jam
Ingredients
3 cups crushed raspberries
5 ¼ cups sugar
¾ cup water
5 Tbsp. Fruit Pectin or 1 box
Directions
1) Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
2) Crush raspberries thoroughly.
3) Measure exactly 3 cups of crushed raspberries into a large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
4) Mix water and pectin in a small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring for 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
5) Fill containers immediately to within 1/2 inch of the tops. Wipe off the top edges of containers; immediately cover with lids. Let stand at room temperature for 24 hours.
6) Jam is now ready to use. Store in refrigerator for up to 3 weeks or freeze extra containers for up to 1 year. Thaw in refrigerator before using.
Recipe for Strawberry Jam
(Pioneer Woman)
Ingredients
1 box Sure-Jell Fruit Pectin (5 Tbsp of Pectin)
4 cups sugar
2 cups crushed strawberries
1 tsp orange or lemon zest
¾ cups water
Canning jars and lids
Directions
1) Mash strawberries with a potato masher (you need 2 cups after the strawberries have been mashed)
2) Add sugar and mix thoroughly. Set aside 10 minutes.
3) Stir pectin and water in a small saucepan. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove the saucepan from the heat.
4) Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved.
5) Using a ladle, immediately fill jars, leaving 1/2 inch of space at the top. Clean any jam from jar rims with a wet paper towel.
6) Cover jars with lids. Let it stand for 24 hours.
7) Use immediately or store in the refrigerator for up to 3 weeks. Otherwise, store in the freezer for up to one year. Then simply thaw in the refrigerator before using.
Recipe for Sweet Cherry Freezer Jam
Ingredients
2 cups crushed cherries (I used Frozen)
4 ¼ cups sugar measured into a separate bowl
¾ cup water
1 box Sure-Jell Fruit Pectin (1.75-ounces)
2 tablespoons fresh lemon juice
Notes
This recipe makes 5 cups of jam.
Directions
1) Start with clean dry plastic containers or glass jars.
2) Measure exactly 2 cups of crushed cherries into large microwave-safe bowl. Stir in the sugar. Let stand 10 min., stirring occasionally.
3) Place bowl in microwave and cook on high power for 3 minutes. Remove and stir. Most of the sugar should be dissolved. Taste the jam. If it still has a grainy texture, return to microwave for another minute or two.
4) Combine water and pectin in small saucepan and stir till pectin is dissolved. Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Add to fruit mixture along with the lemon juice and stir 3 full minutes.
5) Fill prepared containers immediately to within ½ inch of tops. Wipe off top edges of containers and cover with lids right away. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to one year. Thaw in refrigerator before using.