Jams, Jellies, & Preserves
We're jammin'! (I hope you like jammin', too.)
Freezer Strawberry Jam (Uncooked)
Ingredients
• 4 cups prepared fruit
• 1 3/4 cups sugar (divided)
• 1 package sure-fill light fruit pectin
• 1 cup light corn syrup
Instructions
[Note: Please follow normal canning steps from a reputable source to ensure that the jam cooks to proper temperatures, and that the jarring process is sterile]
• Prepare fruit - stem & thoroughly wash berries
• Measure 4 cups of prepared fruit into a large bowl
• Combine pectin with 1/4 cup sugar (leaving 1 1/2 cups sugar aside for now)
• Gradually add pectin mixture to fruit, stirring vigorously
• Set aside fruit/pectin mixture for 30 minutes, stirring occasionally
• After 30 minutes, add corn syrup and mix well
• Gradually stir in remaining 1 1/2 cups sugar until dissolved
• Transfer mixture into sterile jars according to proper canning practices
Rhubarb Jam
Ingredients
• 4 cups rhubarb (chopped)
• 4 cups sugar
• 4 cups crushed pineapple
• 1 box cherry Jell-O
Instructions
[Note: Instructions modified to add context and detail included in similar recipes. Please follow normal canning steps from a reputable source to ensure that the jam cooks to proper temperatures, and that the jarring process is sterile]
• Macerate rhubarb and sugar together, let sit overnight [implied]
• Place macerated rhubarb and sugar in a saucepan over medium heat, stirring constantly; bring the mixture to a boil then reduce heat to low to simmer while still stirring (roughly 20 minutes)
• Add pineapple and bring to a boil once more
• Remove from heat, and stir in dry Jell-O; mix until fully dissolved and well-combined wiht rhubarb mixture
• Transfer mixture into sterile jars according to proper canning practices
Strawberry Jam - Irene
Ingredients
• 1 quart strawberries
• 4 cups sugar (divided)
Instructions
[Note: Please follow normal canning steps from a reputable source to ensure that the jam cooks to proper temperatures, and that the jarring process is sterile]
• Pour 2 quarts boiling water over 1 quart of strawberries in a colander; shake & drain well
• Put strawberries in large kettle
• Add 2 cups sugar and combine
• Boil mixture rapidly for 2 minutes, stirring occasionally to prevent sticking
• Add 2 remaining cups of sugar, then boil for 5 minutes longer (still stirring occasionally)
• Remove from heat
• Transfer mixture into sterile jars according to proper canning practices