No Cook Freezer Jams
Fruit Needed:2 quarts berries or 3 pounds fruit at room temperature
To Prepare Containers: Rinse clean plastic containers and lids with boiling water.
To Prepare Fruit: Berries and Grapes-Wash fruit. Stem and seed, if necessary. Grind or crush thoroughly until reduced to a pulp. Sieve ½ of the pulp to remove some seed, if desired. Other fruit- Wash. Peel figs,kiwis or peaches. Pit, slice and grind or finely chop.
To Prepare Jam:
1. Measure: prepared fruit and lemon juice, if called for, into large bowl. Measure sugar into separate bowl. Set aside. Gradually stir 1 package MCP Pectin into fruit; mix thoroughly. Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
2. Pour: corn syrup into fruit mixture; mix well. This prevents sugar crystallization during freezer storage.
3. Stir: in sugar gradually. Continue stirring to dissolve completely.
4. Pour: into containers to withing ½ inch of tops. Wipe off edges of containers; cover with lids. Freeze.
Fruit Prepared Fruit (cups)Lemon Juice (cups)MCP Pectin (pkg.)Light Corn Syrup (cups) Sugar (cups) Yield (8 oz.)
Apricots 3 1/2 1 1 4 1/2 7
Apricot-Pineapple 1 3/4 1 1/4-1/2 1 1 4 1/2 7
Apricot-Strawberry 1 1/2 1 3/4 1 1 4 1/2 7
Berry-Peach 1 1/4 2 1/4 1 1 4 1/2 7
Blackberry 3 1/4 1/4 1 1 4 1/2 7
Boysenberry 3 1/2 None 1 1 4 1/2 7
Sour Cherry 3 1/3 1 1 4 1/2 7
Sweet Cherry 3 1/2 1 1 4 1/2 7
Elderberry 3 1/4 1/4 1 1 4 1/2 7
Fig, Grape, Kiwi 3 1/2 1 1 4 1/2 7
Loganberry 3 1/2 None 1 1 4 1/2 7
Peach 4 1/4 1/4 1 1 4 1/2 7
Peach-Apricot 1 1/2 1 1/2 1 1 4 1/2 7
Peach-Pineapple 2 1/4 1 1/4 1 1 4 1/2 7
Sour Plum 3 1/2 None 1 1 4 1/2 7
Sweet Plum 3 1/2 1 1 4 1/2 7
Black/Red Raspberry 3 1/4 1/4 1 1 4 1/2 7
Strawberry 3 1/4 1/4 1 1 4 1/2 7
Strawberry-Pineapple 2 1/4 1 1/4 1 1 4 1/2 7
Strawbeery-Raspberry 1 1/2 1 3/4 1 1 4 1/2 7
*Canned, unsweetened, crushed, undrained
To Prepare Containers: Rinse clean plastic containers and lids with boiling water.
To Prepare Fruit: Berries and Grapes-Wash fruit. Stem and seed, if necessary. Grind or crush thoroughly until reduced to a pulp. Sieve ½ of the pulp to remove some seed, if desired. Other fruit- Wash. Peel figs,kiwis or peaches. Pit, slice and grind or finely chop.
To Prepare Jam:
1. Measure: prepared fruit and lemon juice, if called for, into large bowl. Measure sugar into separate bowl. Set aside. Gradually stir 1 package MCP Pectin into fruit; mix thoroughly. Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
2. Pour: corn syrup into fruit mixture; mix well. This prevents sugar crystallization during freezer storage.
3. Stir: in sugar gradually. Continue stirring to dissolve completely.
4. Pour: into containers to withing ½ inch of tops. Wipe off edges of containers; cover with lids. Freeze.
Fruit Prepared Fruit (cups)Lemon Juice (cups)MCP Pectin (pkg.)Light Corn Syrup (cups) Sugar (cups) Yield (8 oz.)
Apricots 3 1/2 1 1 4 1/2 7
Apricot-Pineapple 1 3/4 1 1/4-1/2 1 1 4 1/2 7
Apricot-Strawberry 1 1/2 1 3/4 1 1 4 1/2 7
Berry-Peach 1 1/4 2 1/4 1 1 4 1/2 7
Blackberry 3 1/4 1/4 1 1 4 1/2 7
Boysenberry 3 1/2 None 1 1 4 1/2 7
Sour Cherry 3 1/3 1 1 4 1/2 7
Sweet Cherry 3 1/2 1 1 4 1/2 7
Elderberry 3 1/4 1/4 1 1 4 1/2 7
Fig, Grape, Kiwi 3 1/2 1 1 4 1/2 7
Loganberry 3 1/2 None 1 1 4 1/2 7
Peach 4 1/4 1/4 1 1 4 1/2 7
Peach-Apricot 1 1/2 1 1/2 1 1 4 1/2 7
Peach-Pineapple 2 1/4 1 1/4 1 1 4 1/2 7
Sour Plum 3 1/2 None 1 1 4 1/2 7
Sweet Plum 3 1/2 1 1 4 1/2 7
Black/Red Raspberry 3 1/4 1/4 1 1 4 1/2 7
Strawberry 3 1/4 1/4 1 1 4 1/2 7
Strawberry-Pineapple 2 1/4 1 1/4 1 1 4 1/2 7
Strawbeery-Raspberry 1 1/2 1 3/4 1 1 4 1/2 7
*Canned, unsweetened, crushed, undrained
Comments
Post a Comment