Tasty Blackberry Freezer Jam
4 cups prepared fruit (buy about 4 pt. fully ripe blackberries)
3 cups sugar, measured into separate bowl
1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1 cup water
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH blackberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared blackberries into large bowl.
MIX sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add blackberries; stir 1 min. or until well blended.
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. 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.
CRUSH blackberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared blackberries into large bowl.
MIX sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add blackberries; stir 1 min. or until well blended.
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. 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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