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| Freezer Jam
4 cups of prepared fruit such as blueberries, strawberries, raspberries, blackberries, or sour cherries
2 cups of sugar
2 tablespoons of lemon juice
1 package of powdered pectin
1/2 cup of cold water
Wash and dry fruit. Pit, if necessary. Chop. Crush in large bowl using potato masher. Add sugar and lemon juice. Stir to combine. (Note: If using sour cherries, increase sugar to 3 cups.) Let stand for 30 minutes.
In small saucepan, stir pectin into cold water. Bring to a full boil. Cook for 1 minute. Pour into fruit mixture. Stir for 3 minutes, or until well combined and cooled.
Ladle jam into hot, sterilized jars. Wipe rims. Seal with lids. Let stand at room temperature for 24 hours. Place in freezer for up to 1 year. Defrost. Store in the refrigerator.
This recipe yields 5 half-pint jars.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC5):
"08-24-2000 by Joe Comiskey - jcomiskey@krypto.net"
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Dips & Sauces Cookbooks
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