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Wed, 17 Jan 2007

Kathy's Lower Sugar Freezer Jam
A bit more work is involved to make this compared to the full sugar recipe, but if you prefer your jam a bit more tart. This is a good way to go.

4 cups crushed berries (about 3 pints of raspberries)
2 tbs fresh lemon juice
3½ cups sugar
1 cup water
1 box low sugar fruit pectin
freezer safe containers

Crush berries one cup at a time (by hand) using a potato masher; leave a few bits and chunks of the fruit intact. Combine crushed berries and lemon juice in a large bowl. Set aside.

Measure sugar into large saucepan. Stir box of pectin into sugar and mix. Add water and bring mixture to boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat. Stir fruit mixture into hot pectin-sugar mixture and thoroughly combine. Pour into prepared containers.

Yield: about 8 cups.

Variations: Raspberry-peach, 3 cups crushed raspberries and 1 cup finely chopped peaches. Raspberry-strawberry, 3 cups crushed raspberries and 1 cup crush strawberries.

:: Posted by rus on Wed, 17 Jan 2007 11:24 pm
:: Filed under /recipes/basics/jam_and_jelly

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Kathy's Freezer Jam
My sister-in-law Kathy makes PBJs with her own homemade raspberry freezer jam; my kids go bonkers over the stuff. So I got her recipe, bought a bunch of raspberries from my local Costco, and made some of my own last night and tonight. It is very very good jam.

3½ cups crushed berries (about 3 pints of raspberries)
¼ cup fresh lemon juice
4½ cups sugar
1 cup corn syrup
1 box fruit pectin
freezer safe containers

Crush berries one cup at a time (by hand) using a potato masher; leave a few bits and chunks of the fruit intact. Combine crushed berries and lemon juice in a large bowl. Stir box of pectin into fruit and mix. Set aside for 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly. Pour corn syrup into fruit mixture and mix well. Stir in sugar gradually, 1 cup at time, and stir constantly until sugar is completely dissolved and jam is no longer grainy. Pour into prepared containers.

Yield: about 8 cups.

:: Posted by rus on Wed, 17 Jan 2007 11:20 pm
:: Filed under /recipes/basics/jam_and_jelly

[0 comments] [permanent link]

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