Freeze this jam in Tupperware-type plastic containers to preserve the full flavor of fresh fruits.
(You'll find recipes for cooked jams on Page 18). Your toast will neve taste the same.
- Fresh fruit
- 1 box Fruit Pectin
- 3/4 cup water
- 5-6 1/2 cups Sugar (depending on recipe)
- 1 1emon (for sweet cherry and peach jam only)
- 1 teaspoon ascorbic acid crystals (for peach jam only)
(Containers: Plastic or glass containers with tight fitting lids may be used, generally no larger than one pint. Thoroughly clean, scald, and drain these containers.
Prepare jam: Prepare fruit juice according to the individual directions for each fruit, which are listed below.
- Measure the proper amount of juice into a bowl, add the proper amount of sugar, mix thoroughly and allow to stand for 10 min.
- Measure 3/4 cup water and pour into a small saucepan. Mix in one box of fruit pectin and bring to a boil while stirring. Boil for 1 minute.
- Add the pectin solution to the fruit and stir for 3 min. (2 min. tor raspberry and blackberry).
- Fill containers and cover immediately.
- Leave at room terrnperature until set (about 24 hours).
- After jam has set, store in freezer. (We recently pulled a 15-year-old tub of jam from the freezer and it was delicious!) You can store this jam in the refrigerator for about 3 weeks.
BLACKBERRY or RED RASPBERRY
Thoroughly mash 1 1/2 quarts of fully ripe berries. Some of the pulp may be sieved to remove some of the seeds if desired. With domestic blackberries, we recommend removing all the seeds. To prepare the jam use 1 1/2 quarts of berries, 5 1/4 cups sugar, and one box pectin. Yields approx. 6 1/4 cups of jam.
BLUEBERRY
Remove the stems from 2 1/2 pints of fully ripe blueberries and crush (in small amounts). To prepare jam use 3 cups of crushed blueberries, 1 tablespoon fresh lemon juice, 5 1/4 cups of sugar, and one box pectin. Makes about 6 1/2 cups of jam.
PEACH
Grind or finely chop (into 1/4 in. pieces) 2 pounds of fully ripe peaches which have been pitted and peeled. Squeeze juice trom 1 lemon and set aside. To prepare jam use 2 1/4 cups of prepared truit, 2 tablespoons lemon juice, 1 teaspoon ascorbic acid crystals, 5 cups sugar, and one box pectin. Yields about 5 3/4 cups of jam.
STRAWBERRY
Thoroughly mash 1 quart of fully ripe strawberries. To prepare the Jam use 2 cups of prepared fruit, 4 cups sugar and 1 box of pectin. Yields approx. 5 1/2 cups of jam.
from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith© 1995 Elizabeth Snare Smith