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Discussion Starter · #1 ·
Strawberry Freezer Jam

**If diabetic: Substitute Sugar-Free jello and juices where applicable**

2 cups mashed strawberries
4 cup sugar
1 package of powdered pectin (1-3/4 ounce)
1 cup water

Combine strawberries and sugar in a bowl.
Allow to sit for 20 minutes or so, stirring occasionally.
Combine pectin and water in a saucepan, and bring to a boil.
Boil for 1 minute, stirring constantly.
Stir the pectin into the strawberry-sugar mixture, and continue stirring for 3 minutes.

Pour into wide-mouth freezer jars, leaving 1/2-inch head space.
Adjust caps, and let stand until set, but no more than 24 hours.
Freeze.
Makes about 5 half pints.
 

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Discussion Starter · #2 ·
#2 Strawberry Freezer Jam

Makes 5 or 6 half-pint jars

Ingredients:

2 cups crushed strawberries or blackberries
(about 1 quart berries)
4 cups sugar
1 package powdered pectin
1 cup water

Directions:

To prepare fruit. Sort and wash fully ripe berries.
Drain. Remove caps and stems
crush berries.

Place prepared berries in a large mixing bowl.
Add sugar, mix well, and let stand for 20 minutes, stirring occasionally. Dissolve pectin in water and boil for 1 minute.
Add pectin solution to berry-and sugar-mixture; stir for 2 minutes.
Pour jam into freezer containers or canning jars,
leaving 1/2 inch space at top.
Cover containers and let stand at room temperature
for 24 hours or until jam has set.

To store:

Store uncooked jams in refrigerator or freezer.
They can be held up to 3 weeks in a refrigerator or up to a year
in a freezer.

If kept at room temperature they will mold or ferment in a short time.

Once a container is opened, jam should be stored in the refrigerator and used within a few days.

Note:

If jam is too firm, stir to soften.
If it tends to separate, stir to blend.
If is too soft, bring to a boil.
It will thicken on cooling.


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No-Cook Nectarine Jam

2-1/4 lbs. ripe fresh nectarines or peaches
5-1/2 cups sugar
1 cup Karo Light Corn Syrup
1 tsp. ascorbic acid crystals (optional)
2 pouches (3 oz. each) liquid fruit pectin
1/3 cup lemon juice

Pit, peel and fully crush fruit.
Measure exactly 2-3/4 cups.
In large bowl stir together fruit, sugar, corn syrup and
ascorbic acid crystals until well blended.
Let stand 10 minutes.
Mix pectin and lemon juice.
Stir into fruit mixture.
Continue stirring vigorously 3 minutes (a few sugar crystals will remain). Ladle into 1/2-pint freezer containers leaving 1/2" headspace.
Cover with tight lids.
Let stand at room temperature until set.
(It may take up to 24 hours.)
Jam to be eaten within week or two may be stored in refrigerator.
Store remaining containers in freezer and transfer to fridge as needed.

Makes 8 (1/2-pint) containers.
 

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Discussion Starter · #3 ·
Freezer Peach Jam

4 cups peeled, crushed fresh peaches
1/4 cup lemon juice
1 package powdered fruit pectin, 1 3/4 oz
1 cup light corn syrup
5 1/2 cups sugar

Measure peaches into a large kettle and add lemon juice.
While stirring, slowly add pectin.
Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit.
Add syrup and blend well; add sugar and blend well.
Cook over low heat until just warm to the touch (about 100 degrees F). Do not allow mixture to become hot.
Pour jam into jars to within 1/2-inch of top.
Cover jars at once.
Let stand until "jellied."
Store in freezer until ready to use.
Keep in refrigerator once jar has been opened.

Yield: 8 half-pints.
 

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Discussion Starter · #4 ·
#2 Peach Freezer Jam


3 cups prepared fruit (about 2 lb. ripe peaches)
4-1/2 cups sugar
2 Tbsp. fresh lemon juice
½ teaspoon of cinnamon
¼ teaspoon of nutmeg
3/4 cup water
1 box SURE.JELL Fruit Pectin (found in most grocery stores)

Peel and pit, then chop peaches.
Measure exactly 3 cups peaches into large bowl.
Add sugar and lemon juice; mix well.
Let stand 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan.
Bring to boil on high heat, stirring constantly.
Continue boiling and stirring 1 minute.
Add to peach mixture; stir 3 minutes or until sugar is dissolved.
Add spices quickly. 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.
 

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Discussion Starter · #5 ·
More Freezer Jam Help & Ideas

Important Tips Before Starting:

1. Use ripe fruit (may be frozen) at ROOM TEMPERATURE to help sugar dissolve.
2. To prevent browning of light-colored fruit add 1 teaspoon EVER-FRESH Fruit
Protector to prepare fruit.
3. DO NOT double recipes. Mixture may not set.
4. Rinse clean plastic containers and lids with boiling water.
5. For berries, crush 1 cup at a time using a potato masher for best results.
DO NOT PUREE. Jam has bits of fruit.

PREPARATION: Prepare fruit as directed below.

1. Measure fruit into large bowl along with lemon juice
(if called for in recipe).
2. Measure sugar into medium bowl.
(Scrape excess sugar from cup with spatula to level for exact measure)
3. Stir sugar into fruit.
4. Set aside for 10 minutes; stir occasionally.
Use the exact amounts of sugar,fruit,
and pectin as necessary for a good set.
5. Stir 1 box SURE-JELL Fruit Pectin and 3/4 cup water in small saucepan.
(It may be lumpy before cooking.) Bring mixture to boil on high heat,
stirring constantly. Boil and stir 1 minute. Remove from heat.
6. Stir pectin mixture into fruit mixture. Stir constantly until sugar is
completely dissolved and no longer grainy, about 3 minutes. A few sugar
crystals may remain.
7. Pour quickly into clean plastic containers to within 1/2-inch of tops.
8. Wipe off top edges of containers; cover with lids.
9. Let stand at room temperature for 24 hours to set.
Some jams are slow to set.
If not set after 24 hours,refrigerate for time indicated on recipe.
10. For immediate use, store in refrigerator up to 3 weeks.
11. Freeze remaining containers up to 1 year.
To use, thaw in refrigerator.

Different Fruit for Freezer Jams

Apricot: 1 3/4 pound apricots ( 2 1/2 cups chopped apricots)
2 tablespoons fresh lemon juice
5 1/2 cups sugar

Remove pits (do not peel) and finely chop apricots. Go to Step 1 of
Preparation.
YIELD: 7 cups
~~~~~~~~~~

Blueberry: 2 1/2 pint blueberries, fresh or frozen (3 cups crushed
blueberries)
5 1/4 cups sugar

Remove stems from fresh, or thaw to room temperature frozen and drain.
YIELD: 7 cups
~~~~~~~~~~

Cherry (sour): 1 1/2 pound (2 cups chopped cherries)
4 cups sugar

Remove stems, pit and finely chop.
YIELD: 5 cups
~~~~~~~~~~

Peach: 2 lb. fresh or frozen (2 1/4 cups chopped peaches)
2 tablespoons fresh lemon juice
5 cups sugar

Peel, pit and finely chop.
YIELD: 6 cups
~~~~~~~~~~

Red Raspberry: 3 pints fresh or frozen (3 cups crushed berries)
or Blackberry 5 1/4 cups sugar

Crush. Sieve 1/2 of the pulp to remove some seeds, if desired.
YIELD: 7 cups
~~~~~~~~~~

Raspberry-
Peach: 1 1/2 pint raspberries (2 cups crushed)
1 1/4 lb. peaches (1 1/2 cup chopped)
7 cups sugar

Crush raspberries. Peel, pit, and finely chop peaches.
YIELD: 7 cups
~~~~~~~~~

Strawberry: 1 quart fresh or frozen (2 cups crushed)
4 cups sugar

Remove stems and crush.
YIELD: 5 cups
~~~~~~~~~

Strawberry- 1 1/2 pint strawberries (1 1/2 cups crushed strawberries)
Blueberry: 1 pint blueberries (1 cup crushed blueberries)
4 1/2 cups sugar

Remove stems and crush.
YIELD: 6 cups
~~~~~~~~~
 

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Discussion Starter · #6 ·
No-cook strawberry freezer jam

Yield: 6 Servings

Ingredients:

1 3/4 qt Fully ripe strawberries
1 3/4 c Sugar
1 pk Sure-Jell Light Fruit Pectin
1 c Corn syrup
1. Hull and thoroughly crush strawberries

Instructions:

one layer at a time - measure into a large bowl.

Measure sugar.
Combine fruit pectin with 1/4 cup of the sugar.
Gradually add pectin mixture to fruit stirring vigorously.
Set aside for 30 minutes stirring occasionally.
Add corn syrup; mix well.
Gradually stir in remaining sugar until dissolved.
Ladle quickly into scalded containers.
Cover at once with tight lids.
Let stand overnight then store in freezer.
Small amounts may be covered and stored in refrigerator up to 3 weeks.
 

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Discussion Starter · #7 ·
Grape Freezer Jam

3 cups crushed grapes
5 1/4 cups sugar
1 box Sure-Jell

Measure fruit into large bowl.
Measure sugar into medium bowl.
Stir sugar into fruit.
Set aside for 10 minutes.
Stir occasionally.
Stir Sure Jell into 3/4 cups water in small pan.
Bring this mixture to a boil on high heat stirring constantly.
Boil and stir for 1 minute.
Remove from heat.
Stir Sure Jell mixture into fruit.
Stir constantly until sugar is completely dissolved and no longer grainy (about 3 minutes).
Pour quickly into clean plastic containers to within 1/2 inch of tops.
Wipe off top edges of containers.
Cover with lids.
Let stand to room temp.
Then store in fridge for immediate use or Freezer for up to 1 year.
Thaw in fridge
 

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Discussion Starter · #8 ·
Apricot Butter

3 lbs. apricots, pitted
¼ c. lemon juice
3 c. sugar

Puree the apricots; you should have about four cups.
Pour the puree into an 8 quart pan.
Stir in lemon juice and sugar until well blended.
Bring the mixture to a boil over high heat, stirring constantly.
Continue to boil, uncovered -- stirring often -- until thickened (15 to 18 minutes).
As mixture thickens, reduce heat and stir more often to prevent sticking. Ladle hot into prepared half-pint jars.
Process for five minutes in boiling water bath.
 

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Discussion Starter · #9 ·
Apricot-Honey Butter

Ingredients:

3 cup dried apricots (2 lbs)
2 tbsp grated lemon zest
1/2 cup fresh lemon juice
1/2 cup honey
3 tbsp finely chopped crystallized
1 ginger

Preparation:

In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon
juice and 2 cups water.
Bring to a boil.
Reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour, or until the apricots are soft.
Transfer the apricots and the cooking liquid to a food processor and puree until smooth.
Return to the saucepan, along with honey and the remaining 1/4 cup lemon juice.
Simmer, stirring often,until very thick, about 1 hour.
Stir in crystallized ginger and let cool.
(The butter can be stored, covered, in the refrigerator for upto 2 weeks
or in the freezer for up to 6 months.)
 

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Discussion Starter · #10 ·
RHUBARB APRICOT FREEZER JAM

1 c. rhubarb
3 c. sugar
1 can apricot pie filling
1 (3 oz.) pkg. orange Jello

Let rhubarb and sugar stand overnight.
Then boil for 10 minutes.
Add pie filling.
Bring to a boil and add Jello, stirring to dissolve.
Remove from heat; cool.
Put in containers and freeze.
Makes about 6 small jars.
 

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Discussion Starter · #11 ·
ZUCCHINI FREEZER JAM

6 c. peeled shredded zucchini
6 c. sugar
1 (20 oz.) can crushed pineapple (drained)
1 (6 oz.) pkg. **DESIRED FLAVOR** Jello
Boil all except Jello for 15 minutes.
Add Jello, stir and bring to a boil.
Put into sterilized jars, cool and freeze.
Makes approximately 6 jelly glasses.
 

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Discussion Starter · #12 ·
Apple Butter

4 quarts apple cider
3 quarts pared and quartered cooking apples (about 4 pounds)*
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Heat cider to boiling in a 5-quart Dutch oven.
Boil, uncovered, until cider reduces to measure 2-quarts, about 1 1/4 hours.
Add apples and heat to boiling; reduce heat.
Simmer, uncovered, stirring frequently, until apples are soft and can be broken apart with spoon, about 1 hour.
(Apples can be pressed through sieve or food mill at this point for smooth apple butter.)
Stir in remaining ingredients.
Heat to boiling; reduce heat.
Simmer,uncovered, stirring frequently, until no liquid separates from pulp, about 2 hours.
Heat to boiling.
Pour into hot sterilized jars, leaving 1/4-inch head space.
Wipe rims of jars.
Seal and process in boiling water bath 10 minutes.
Makes about 3 1/2 pints Apple Butter.

*Choose apples for cooking such as Beacon, Cortland, Jonathan, McIntosh, Rhode Island Greening, Rome Beauty and York Imperial.
 

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Discussion Starter · #13 ·
SWEET JALAPENO JELLY

1 lb. bell peppers, seeded and cut into 1/8's
1/4 lb. jalapeno peppers, seeds and all
6 c. sugar
1 1/2 c. apple cider vinegar
1 bottle "Certo" (liquid fruit pectin)
Green food coloring
Grind peppers.
Put in pan with sugar and vinegar.
Bring to a full boil for 4 to 5 minutes.
Add Certo and full boil 1 more minute.
Skim and foam and add food coloring to desired color.
Pour into small baby food jars and seal with parafin.
Serve over a block of cream cheese.
Great with Wheat Thins or Triscuits.
Yields: 12 to 13 jars.
 

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Discussion Starter · #14 ·
Rhubarb Preserves

4 cups rhubarb, cut in small pieces
3 cups sugar
1/2 cup water

Boil the sugar and the water for about 4 to 5 minutes.
Drop in the rhubarb and let simmer for about 3 minutes.
Pour into sterilized jars and seal.
Put covers on the jars and adjust the clamps.

Place the sealed jars back in the wash boiler, cover with hot water to 6 to 8 inches above the tops of the jars, bring to boiling point and let boil for 20 minutes for pint size jars and 30 minutes for quart size jars.

The jars must be filled full.
 

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Discussion Starter · #15 ·
Raspberry Preserves

3 cups raspberries
3 cups sugar
1/4 cup water

Boil sugar and water.
When boiling, pour in the raspberries.
Let simmer for about 5 minutes.
Pour into sterilized jars and seal.
Put covers on the jars and adjust the clamps.

Place the sealed jars back in the wash boiler, cover with hot water to 6 to 8 inches above the tops of the jars, bring to boiling point and let boil for 20 minutes for pint size jars and 30 minutes for quart size jars.

The jars must be filled full.
 

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Discussion Starter · #16 ·
Gooseberry / Blueberry Jelly

4 cups blueberries
4 cups gooseberries
2 1/2 cups sugar
1 cup water

Put water, blueberries and gooseberries in kettle and boil for about 5 minutes, until berries are exploded.
Pass through a strainer or sieve, forcing the flesh of the berries through. Add the sugar.
Cook the mixture until thick and partially clear.
Turn into jelly glasses.
 

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Discussion Starter · #17 ·
RED CURRANT JELLY

6 ½ cups prepared currant juice
7 cups sugar
1 box Sure-Jell fruit pectin

Remove large stems from current clusters.
Crush berries.
Add 1½ cups water.
Cover and simmer 10 min., stirring occasionally.

Place in dampened jelly bag or cloth.
Let drip.
When dripping has almost ceased press bag.
Measure.
If slightly less add water to pulp and squeeze again.
Pour into 6 or 8 quart saucepot.

Measure sugar and set aside.
Stir Sure-Jell into juice.
Bring to a full boil over high heat, stirring constantly.
At once stir in sugar.
Stir and bring to a full rolling boil.
Then boil hard for 1 min., stirring constantly.
Remove from heat.
Skim off foam with a metal spoon.
Immediately ladle into hot jars, leaving ¼” head space.
With a damp cloth wipe rims and threads clean.
Place in boiling water bath.
Return to boil; them boil 5 min.
Yield 9 cups
 

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Discussion Starter · #18 ·
Green Tomato Jelly

5 cups green tomatoes, diced
4 cups sugar
6 oz pkg. raspberry Jello

Boil tomatoes and sugar together for 15 minutes.
Remove from heat.
Add Jello and stir well.
Put into blender.
Blend well.
Pour into jars and seal.
 

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Discussion Starter · #19 ·
Apple Pepper Jelly

7 sweet red peppers
1 jalpeno pepper
1 1/2 cup vinegar, divided
1 1/2 cups apple juice
1 package pwdered pectin
1/2 tsp salt
5 cups sugar
red food coloring

Wash peppers; remove stems and seeds; cut into 1/2" pieces.
Puree half the peppers and 3/4 cup vinegar in blender or food processor. Puree remaining peppers and vinegar.
Combine purees in a large bowl; stir in apple juice.
Cover and refrigerate overnight.
Strain pureed mixture through a damp jelly bag or several layers of cheesecloth.
Measure 4 cups of juice.
Add apple juice to make 4 cups if needed.
Combine juice, pectin and salt in a large saucepot.
Bring to a boil over high heat, stirring constantly.
Add sugar, stirring until dissoloved, return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Add a few drops of food coloring if desired.
Ladle into hot jelly jars and seal.
Process in a boiling water bath for 5 minutes.

Makes about 6 half pints
 

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Discussion Starter · #20 ·
Habanero - Strawbery Jam

1 lb. habenero peppers
1 cup cider vinegar
2 1/2 cups Strawberries
6 cup sugar
1 pkg. certo
6 drops red food coloring

Cut off stem ends of peppers blend together
with 1/2 of the vinegar and Strawberries.
Bring the vinegar and sugar to a boil
Add the pepper and coloring
Bring to a boil for two minutes.
Add the certo and bring to a boil again.
Skim , pour into jars and seal.

Makes about 24 oz of jelly.
 
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