Freezer Jams

[b-man]

Freezer Jams


Zucchini Freezer Jam

6 c. peeled zucchini, grated
4 c. sugar
1 pkg. Sure Jell
1 (20 oz.) can crushed pineapple
1 (6 oz.) pkg. apricot Jello
2 tbsp. lemon juice

Cook zucchini 5 minutes. Drain; add sugar, Sure Jell and pineapple. Cook 5 minutes, remove from heat. Add lemon juice and Jello. Mix well, put in refrigerator 24 hours and then freeze.
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Freezer Strawberry Jam

1 qt. fully ripe strawberries
1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
2 tbsp. lemon juice
3/4 c. water
1 box Sure-Jell

Prepare fruit; stem and thoroughly crush. Measure 2 cups into large bowl. Add spices and lemon juice. Thoroughly mix sugar into fruit, let stand 10 minutes. Mix water and pectin in small saucepan. Bring to boil and boil 1 minute, stirring constantly. Stir into fruit. Continue to stir 3 minutes. Ladle quickly into scalded containers, cover at once with tight lids. Let stand at room temperature for 24 hours. Store in freezer. Makes 6 (8 ounce) containers.
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Freezer Rhubarb Jam

1 c. water
5 c. chopped rhubarb
5 c. sugar

Boil until tender. Add 1 can blueberry pie filling. Cook for 7 to 8 minutes. Stir constantly. Add 2 packages raspberry Jello. Pour into containers, let set out overnight. Freeze.

Freezer Strawberry Jam #2Crush 3 1/2 cups strawberries. Stir in 1 package Sure Jel, let set 30 minutes.
Add: 1 c. Karo syrup
4 1/2 c. sugar

Heat to 100 degrees, DO NOT BOIL (be sure sugar is melted). Pour into containers, stir and freeze. Stir if running when thawed.
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Freezer Cherry Jam

5 c. rhubarb, finely chopped
1 c. water
5 c. sugar
1 can cherry pie filling
2 pkgs. (3 oz.) cherry gelatin

Cook rhubarb in water until tender. Add sugar and cook few minutes longer, stirring constantly. Add pie filling and cook 6-8 minutes. Remove from heat and add gelatin. Stir until dissolved. Pour into jars and seal. Store in refrigerator or freezer.
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Freezer Raspberry Jam

2 (10 oz.) pkgs. frozen raspberries
3 c. sugar
1 (1 3/4 oz.) pkg. powdered pectin
3/4 c. water

Place raspberries in a 2 quart casserole; microwave at MEDIUM (50% power) for 4 to 5 minutes, stirring after half the defrosting time. Stir again; let stand 5 minutes. Add sugar to berries; let stand 20 minutes, stirring occasionally. Combine pectin and water in a 4 cup glass measure, stirring well. Microwave at HIGH for 2 to 2 1/2 minutes or until boiling. Boil 1 minute, stopping and stirring after 45 seconds. Stir well again; pour over fruit. Stir 3 minutes. Pour into sterilized jelly glasses or frozen food containers. Cover with lids and let stand at room temperature 1 to 2 hours or until jelled. Store in freezer up to 1 year or refrigerate up to 3 weeks. To serve, remove and allow to come to room temperature. Yield: 4 1/2 cups.
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Freezer Peach Jam

4 c. peeled, coarsely chopped peaches
1 (1 3/4 oz.) pkg. powdered fruit pectin
1 tbsp. sugar
1 tbsp. lemon juice
1/2 tsp. ascorbic acid

Crush peaches in a medium saucepan; stir n remaining ingredients. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir 3 minutes. Spoon jam into freezer containers, leaving 1/2 inch headspace. Cover at once with lids. Let stand at room temperature 24 hours; freeze. To serve, thaw jam. Yield: 2 1/2 half pints (about 11 calories and 7 milligrams sodium per tablespoon). Note: Jam may be stored in the refrigerator up to 1 month.
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Freezer Blackberry Jam

3 c. blackberries, crushed
5 1/4 c. sugar
1 box Sure-Jell fruit pectin

Measure berries into large bowl; thoroughly stir in sugar and let stand 10 minutes. Mix 3/4 cup water and Sure-Jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly. At once, stir into fruit and continue stirring 3 minutes. Immediately put into prepared containers (freezer jars or cartons that have been scalded), leaving 1/2 inch space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature for 24 hours. Store jam in freezer until ready for use.
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Tomato Strawberry Freezer Jam

4 c. ripe tomatoes, peeled, chopped
4 c. sugar
2 tsp. lemon juice
1 (6 oz.) pkg. strawberry Jello

Cut up and mash tomatoes with potato masher. Add sugar and lemon juice. Cook 20 minutes, stirring often. Remove from heat and let set 5 minutes. Add Jello and mix until dissolved. Pour into hot sterilized jars or in freezer containers, if freezing be sure it is cooled.
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Strawberry Pineapple Freezer Jam

2 c. prepared strawberries (about 1 qt. fully ripe strawberries)
1/2 c. canned crushed pineapple with syrup
2 tbsp. lemon juice
5 c. (2 1/4 lb.) sugar
3/4 c. water
1 box (1 3/4 oz.) powdered sugar

Thoroughly crush, one layer at a time, about 1-quart of berries. Measure 2 cups into a large bowl or pan. Add pineapple with syrup and lemon juice. Thoroughly mix sugar and fruit and set aside. Mix water and fruit pectin in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring about 3 minutes. (A few sugar crystals will remain) Ladle quickly into jars. Cover at once with tight lids. Let stand at room temperature until set, may take up to 24 hours then store in freezer. If the jam will be used within 2 or 3 weeks it can be stored in refrigerator. Makes about 7 medium size jars or glasses.
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Cherry Rhubarb Freezer Jam

5 c. rhubarb, chopped
1 c. water
5 c. sugar
1 sm. can cherry pie filling
2 sm. pkgs. cherry gelatin

Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling. Cook 8 to 10 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars. Cool and freeze.
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Blueberry Freezer Jam

1/2 c. powdered fruit pectin
2 tbsp. sugar
1 c. blueberries, mashed
3/4 c. sugar
2 tbsp. corn syrup
2 tbsp. lemon juice

Combine pectin and 2 tablespoons sugar. Stir into blueberries in a mixer bowl. Add remaining ingredients. Beat at low speed for 7 minutes. Pour into jelly jars and cover. Let stand overnight at room temperature. Store in freezer.
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Freezer Tomato Jam

5 c. chopped green tomatoes
4 c. sugar
2 (3 oz.) pkgs. raspberry Jello

Boil tomatoes and sugar for 15 minutes. Remove from heat and stir in Jello until dissolved. Put in jars and freeze.


B-man

[cocinera]

These sound great; I can't wait to try a few of them. Cherry jam is my favorite, but the one here was the same as the recipe for cherry-rhubarb jam. I don't like rhubarb; do you have a freezer jam recipe that's just cherry? Thanks!

Karissa

[Kitchen Witch]

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

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

STEM and pit cherries. Finely chop or grind fruit. Measure exactly 3 cups prepared fruit into large bowl. Stir in lemon juice.

STIR pectin into prepared fruit in bowl. Let stand 30 minutes, stirring every 5 minutes. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 minutes 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.




How To Measure Precisely: To get exact level cup measures of sugar, spoon sugar into metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.










Cheery Cherry Freezer Jam (Freezer Jam Pectin)
Quick, no-cook jam with only a little sugar--just enough to deliver superb fresh-picked cherry flavour in every spoonful.

Ingredients
1 1/2 cups (375 ml) granulated sugar
1 pkg (45 g) BERNARDIN Freezer Jam Pectin
6 cups (1500 ml) frozen Red Tart Cherries (10% sugar added), partially thawed

Instructions

* Wash and rinse 5 x 250 ml mason jars and BERNARDIN Storage or 2-piece
SNAP Lids.
* In mixing bowl, stir together sugar and Freezer Jam Pectin until well mixed.
* Pulse cherries in food processor, just until coarsely chopped. Measure 4 cups
(1000 ml).
* Add cherries to pectin-sugar mixture; stir 3 minutes.
* Ladle jam into mason jars to within 1/2 inch (1 cm) of top rim (headspace). Wipe jar rims removing any stickiness. Apply lids tightly. Let stand, about 30 minutes, until thickened. Freeze up to 1 year; refrigerate up to 3 weeks or serve.


Black Cherry Freezer Jam - prepare as directed using frozen Sweet Black Cherries (10% sugar added) and adding 2 tsp (10 ml) lemon juice to cherry-sugar mixture.

[dr48708]

B man, the recipe for the Freezer Strawberry Jam said to add the sugar, but there is
no sugar listed in the recipe???????

[Kitchen Witch]

Would this help you at all?

NO - COOK STRAWBERRY FREEZER JAM

4 c. ripe strawberries
4 c. granulated sugar
1 box Sure-Jell powdered pectin
3/4 c. water

Wash and hull the berries; crush them completely, a few at a time. (Should end up with 2 cups.) In large bowl, mix together the berries and sugar. Let stand 10 minutes. Combine pectin and water in saucepan. Bring to boil; boil 1 minute, stirring constantly. Stir hot pectin into the fruit bowl; continue stirring. Don't worry if sugar is not completely dissolved. Ladle jam into freezer containers. Put lids on immediately. Let stand at room temperature 24 hours or until set. Refrigerate for a few weeks or freeze for up to a year.


STRAWBERRY FREEZER JAM

Wash, stem and crush strawberries. Slice and grind fruit through food processor. Measure 3 1/4 level cups crushed strawberries and 1/4 cup lemon juice in a 4 quart kettle and stir well. Sift in slowly 1 package fruit pectin, stirring vigorously. Set aside 30 minutes, stirring occasionally. Add 1 cup light corn syrup. Mix well.

Measure 4 1/2 level cups sugar into dry bowl. Gradually stir this into the crushed fruit. Warm to 100 degrees, no hotter, to hasten sugar dissolving. Store in jelly glasses or suitable freezer containers with tight lids. Store in freezer, unless jam will be used in 2 to 3 weeks, then store in refrigerator. Makes 7 cups.