Freezer Jams
Source of Recipe
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List of Ingredients
Blueberry-lemon freezer jam
Start to finish: 2 hours (15 minutes active)
6 cups fresh blueberries
1 1/2 cups sugar
2 tablespoons lemon juice
1.59-ounce package freezer pectin
In a large saucepan, combine the blueberries, sugar and lemon juice. Set over medium-high heat and, stirring constantly, bring to a boil. At first, it will seem as though there is not enough liquid; this is normal.
Once the berries are boiling, reduce heat to medium and cook until the berries have mostly popped and the jam is very liquid and dark blue. Remove from the heat and let cool until just barely warm.
Once the jam has cooled, mix in the pectin and stir for 2 to 3 minutes. Ladle the jam into jars, cover tightly and leave at room temperature for 30 minutes. Freeze until needed.
Makes about five 8-ounce jars.
Peach-mango freezer jam
Start to finish: 2 hours (20 minutes active)
1 large mango, peeled, pitted and diced
4 medium peaches, pitted and diced (peaches also can be peeled, if desired)
1 1/2 cups sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 tablespoon grated fresh ginger
1.59-ounce package freezer pectin
In a large saucepan, combine the mango, peaches, sugar, lemon juice, cinnamon and ginger. Set over medium-high heat and, stirring constantly, bring to a boil. At first, it will seem as though there is not enough liquid; this is normal.
Once the mixture is boiling, reduce heat to medium and cook, stirring often, until the fruit is very soft and broken down, about 8 to 10 minutes. Remove the pan from the heat and let cool until just barely warm.
Once the jam has cooled, mix in the pectin and stir for 2 to 3 minutes. Ladle the jam into jars, cover tightly and leave at room temperature for 30 minutes. Freeze until needed.
Makes about five 8-ounce jars.
Recipe
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