Freezer Jam Print Email

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
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.
DO NOT reduce sugar or use sugar substitutes. 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
10. For immediate use, store in refrigerator up to 3 weeks.
11. Freeze remaining containers up to 1 year. To use, thaw in refrigerator.


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
YIELD: 7 cups

Blueberry: 2 1/2 pint blueberries, fresh or frozen (3 cups crushed
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

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

Chelle Gardner

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