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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 