Guest guest Posted July 21, 2003 Report Share Posted July 21, 2003 Blueberry Freezer Jam 2 cups crushed blueberries. Take 2 pints fresh blueberries, discard stems and crush 2 T. fresh lemon juice 4 C. sugar 1 pouch Certo liquid fruit pectin Wash and rinse plastic (1 C. to 2 C. size) containers with tight fitting lids. Prepare fruit. For berries, crush 1 C. at a time using a potato masher. If using a food processor, , pulse to a very fine chop. DO NOT PUREE. Jam should have bits of fruit. Measure EXACT amount of fruit or juice into a large bowl. Measure EXACT amount of sugar into another bowl. DO NOT REDUCE SUGAR OR USE SUGAR SUBSTITUTES. Stir sugar into prepared fruit or juice. Mix well. Let stand for 10 minutes. Stir occasionally. Stir Certo fruit pectin into lemon juice in a small bowl. Stir pectin mixture into prepared fruit or juice. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain) Pour into prepared containers leaving 1/2 inch space at top for expansion during freezing. Cover. Let stand at room temperature 24 hours until set. If not set after 24 hours, refrigerate for time indicated on recipe. Refrigerate up to 3 weeks. Otherwise store in freezer for up to a year. Thaw in refrigerator. Makes about 5 cups Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2003 Report Share Posted July 22, 2003 Wow. This sounds so easy I think even I could manage to do it. Thanks Lori! ~ PT ~ Men never do evil so completely and cheerfully as when they do it from religious conviction. ~ Blaise Pascal ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~> , PunkinPie68@w... wrote: > Blueberry Freezer Jam > > Stir sugar into prepared fruit or juice. Mix well. Let stand for 10 > minutes. Stir occasionally. > Stir Certo fruit pectin into lemon juice in a small bowl. > > Stir pectin mixture into prepared fruit or juice. Stir constantly until > sugar is completely dissolved and no longer grainy, about 3 minutes. (A > few sugar crystals may remain) > Pour into prepared containers leaving 1/2 inch space at top for > expansion during freezing. Cover. Let stand at room temperature 24 hours > until set. If not set after 24 hours, refrigerate for time indicated on > recipe. > Refrigerate up to 3 weeks. Otherwise store in freezer for up to a year. > Thaw in refrigerator. > Makes about 5 cups Quote Link to comment Share on other sites More sharing options...
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