No-Cook Freezer Jams

DIRECTIONS:

1. Use 1 to 2 cup glass or rigid plastic container with tight-fitting lids. Wash, scald and drain containers and lids, or use automatic dishwasher with very hot rinse water.

2. Have fruit at room temperature and prepare as directed in recipe on chart below. If fruit measure is slightly short, add water.

3. Measure sugar, then thoroughly stir into fruit, let stand 10 minutes.

4. Measure lemon juice into a small bowl. Add Certo fruit pectin and stir well. Stir into fruit and continue stirring 3 minutes. (A few sugar crystals will remain.)

5. Immediately ladle into containers, 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 24 hours.

6. Store jam in freezer, (small amount may be covered and kept in the refrigerator up to 3 weeks.)

VARIATIONS:

Strawberry-
Use 1 quart of fruit.
(1-3/4 c. prepared strawberries)
4 c. (1-3/4 lb.) sugar
2 tablespoons lemon juice
1 pouch Certo fruit pectin

Remove from strawberries. Crush fruit one layer at a time. Measure 1 - 3/4 cups into a large bowl.

Blackberry -
Use 1 quart of fruit.
(2 c. prepared berries)
4 c. (1-3/4 lb.) sugar
2 tablespoons lemon juice
1 pouch Certo fruit pectin


Crush blackberries one layer at a time. If desired, sieve half of the pulp to remove some of the seeds. Measure 2 cups into large bowl.

Raspberry (Red) -
Use 1 quart of fruit.
(2 c. prepared strawberries)
4 c. (1-3/4 lb.) sugar
2 tablespoons lemon juice
1 pouch Certo fruit pectin


Crush berries one layer at a time. If desired, sieve half of the pulp to remove some of the seeds. Measure 2 cups into large bowl.

Basic Rules for
Making Jam

FOLLOW RECIPES EXACTLY.
DO NOT DOUBLE.

Never substitute powdered Sure-Jell fruit pectin for liquid Certo fruit pectin.

Use only granulated sugar and do not decrease measure given. Reduced sugar causes soft sets.

Measure accurately, using granulated measuring spoons (for measures of less than 1/4 cup), a nest of graduated measuring cups for sugar and 1-to-4 cup liquid measuring cups for water and prepared fruits.

Use fully ripe fruit discarding any under ripe or imperfect pieces. Wash fruit just before using.

Prepare fruit for one recipe at a time, even when several recipes will be made in succession.

Paraffin seals are not recommended for jams particularly in warm and humid climates where molds grow readily.

Water-bath processing does not affect the flavor or jelling quality of jams, although it sometimes causes fruits to float.

If food processor or blender is used for chopping or grinding use care not to puree fruit.

Have You Tried Strawberry Pie?

1- 3/4 cups sugar
1-1/4 cup cornstarch
1- 1/2 cups water
Strawberry Jello, 3 oz. package
Whipped Cream
Baked Pie Shell

Combine sugar and cornstarch - then add water, a little at a time. Cook until clear. Add: 1 3-oz. package strawberry jello. Cool. Pour over sliced berries in a baked pie shell. Can be topped with whipped cram. Refrigerate.

Other fruits can be substituted, using same kind of jello.

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