FREEZER JAMS

The freezer jams require no cooking, are ideal for the summer fruits, and do not require sterilized glass jars. Freezer jams require fruit or juice, sugar and pectin, which is the stuff that makes them jell.

Blueberry Pom Jam

1 (0.6-ounce) sachet Ball Instant Pectin

2/3 cup sugar or granulated Splenda

1 1/3 cups crushed blueberries

1 1/3 cup Pom juice

1 teaspoon fresh lemon juice

Stir together the pectin powder and sugar or sweetener in a bowl. Add the fruit and the juice and stir 3 minutes. Ladle into 2 clean jars. Lets stand 30 minutes, the refrigerate or freeze. This jam took 12 hours to set.

Mango Lime Jam

1 1/2 cups mashed mango from about 3 to 4 small mangoes, peeled, pitted, and mashed

3 cups granulated sugar

2 tablespoons fresh lime juice

1 pouch  Sure- Jell Certo pectin

Place mashed mangoes in a bowl and add the sugar. Stir the mixture well and let stand for 10 minutes. Stir mixture every 3 minutes. Measure the 2 tablespoons fresh lime juice into a cup and pour in the pouch of Certo liquid. Stir together until blended. Add to the fruit-sugar mixture, stirring constantly for 5 minutes until sugar is completely dissolved. Ladle into clean containers; leave some room at the top as it will expand when frozen. Let stand at room temperature for up to 24 hours, then refrigerate for 3 days or freeze for a year.
Of course, you will need to thaw the frozen jams before enjoying, and then store in the refrigerator.

Note: The small yellow Ataulfo mangoes make excellent jam.

Hot-Pepper Jelly

2/3 cup whole pickled jalapeño peppers, drained, seeded and finely chopped (from a 10-ounce jar)

1 1/3 cups bottled apple juice

1 drop green food coloring

4 cups sugar

2 tablespoons cider vinegar

1 pouch Sure-Jell Certo liquid pectin

Place peppers and apple juice in a large bowl. Stir in the green coloring and sugar. Let stand 10 minutes, stirring occasionally . Combine cider vinegar and Certo, stirring to combine. Stir pectin mixture into pepper mixture, stirring constantly until mixture no longer feels grainy, about 3 minutes. Pour into clean containers, leaving 1/2 inch at top for freezer expansion. Let stand at room temperature for 24 hours. May take up to 1 week to set. Makes 4 cups.

Rasperry Jam

1 (0.6-ounce) Sachet Ball instant Pectin

2/3 cup sugar or granulated Splenda No Calorie Sweetener

1 2/3 cup crushed raspberries, fresh or thawed from frozen

1 teaspoon fresh lemon juice

Stir together the pectin powder and sugar or Splenda. Stir in the crushed fruit and lemon juice and continue stirring for 3 minutes. Ladle into clean jars. Let stand for 30 minutes to an hour to set. Refrigerate, or freeze for longer storage.

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