Posted by Karen on January 02, 2001 at 00:00:02:
In Reply to: iso:blueberry jam recipe posted by jay tinney on December 23, 2000 at 09:16:56:
No-Cook Freezer Blueberry Jam
3 cups crushed blueberries, remove stems from berries then crush
1 tablespoon lemon juice
5 1/4 cups sugar
3/4 cup water
1 box fruit pectin
Rinse clean plastic containers and lids with boiling water.
Place fruit and lemon juice into a large bowl.
Measure sugar into separate bowl. (Scrape extra sugar off cup
to level for exact measure).
Stir sugar into fruit. Set aside for 10 minutes, stirring
occasionally.
Mix water and fruit pectin in small sauce pan. (It may be lumpy
before cooking.) Bring mixture to boil over high heat, stirring
constantly. Continue boiling and stirring for 1 minute.
Stir hot fruit pectin mixture into fruit mixture. Stir constantly for
3 minutes. (A few sugar crystals may remain.)
Fill all containers to within 1/2" of tops. Wipe off top edges of
containers; quickly cover with lids. Let stand at room
temperature for 24 hours, then place in freezer. After opening,
store in refrigerator.
Makes 6 cups.
__________________________________________________
Freezer Blueberry Strawberry Jam
5 cups strawberries, hulled
1 pkg. (57 g) fruit pectin crystals
1 cup frozen blueberries
3 1/2 cups granulated sugar
1/2 cup corn syrup
3 tbsp. lemon juice
In large bowl, crush strawberries using a potato masher.
This should be done in several batches. Gradually add
fruit pectin crystals to crushed strawberries, stirring until
dissolved. Continue stirring another 2 minutes.
Let stand for 1 hour, stirring occasionally. Stir in
blueberries. Gradually add sugar, corn syrup and lemon
juice, stirring constantly. Stir another 5 minutes. Spoon
into 1-cup jars, leaving 1/2 inch room at the top of each.
Seal with tight-fitting lids. Let stand at room temperature
about 2 hours to set. Refrigerate up to 3 weeks or freeze
up to 1 year.