This is a super easy way to make your own jam, and you don't have to have a canner! I made two batches of strawberry and one batch of blackberry today. Good stuff!
Ingredients:
For strawberry jam (makes 5 cups):
2 cups crushed strawberries
4 cups sugar
1 pkg. Sure Jell fruit pectin
3/4 cup water
For blackberry jam (makes 7 cups):
3 cups crushed blackberries (I ran my pulp through a sieve to get rid of the seeds. You don't have to do this.)
5 1/4 cups sugar
1 pkg. Sure Jell fruit pectin
3/4 cup water
Directions:
1. Wash plastic containers with tight fitting lids and rise with boiling water. Use 1 to 2 cup size containers. Dry completely.
2. Wash fruit. For strawberries, remove stems. Crush fruit 1 cup at a time using a potato masher. If you use a food processor or blender, pulse to finely chop. Do not puree. Jam should have bits of fruit. For blackberries, crush berries and if desired, remove seeds by running pulp through a sieve. I don't like blackberry seeds, so I seived all of my blackberry pulp. (Technically, I guess that makes it jelly.)
3. Measure exact amount of prepared fruit into a bowl.
4. Measure exact amount of sugar into a separate bowl.
5. Stir sugar into prepared fruit. Mix well. Let stand 10 minutes; stir occasionally.
6. Stir 1 box pectin and 3/4 cup water in small saucepan (pectin may start out lumpy). Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
7. 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).
8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover.
9. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer up to 1 year. Thaw in refrigerator.
Recipe Source - Sure Jell box
Ingredients:
For strawberry jam (makes 5 cups):
2 cups crushed strawberries
4 cups sugar
1 pkg. Sure Jell fruit pectin
3/4 cup water
For blackberry jam (makes 7 cups):
3 cups crushed blackberries (I ran my pulp through a sieve to get rid of the seeds. You don't have to do this.)
5 1/4 cups sugar
1 pkg. Sure Jell fruit pectin
3/4 cup water
Directions:
1. Wash plastic containers with tight fitting lids and rise with boiling water. Use 1 to 2 cup size containers. Dry completely.
2. Wash fruit. For strawberries, remove stems. Crush fruit 1 cup at a time using a potato masher. If you use a food processor or blender, pulse to finely chop. Do not puree. Jam should have bits of fruit. For blackberries, crush berries and if desired, remove seeds by running pulp through a sieve. I don't like blackberry seeds, so I seived all of my blackberry pulp. (Technically, I guess that makes it jelly.)
3. Measure exact amount of prepared fruit into a bowl.
4. Measure exact amount of sugar into a separate bowl.
5. Stir sugar into prepared fruit. Mix well. Let stand 10 minutes; stir occasionally.
6. Stir 1 box pectin and 3/4 cup water in small saucepan (pectin may start out lumpy). Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
7. 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).
8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover.
9. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer up to 1 year. Thaw in refrigerator.
Recipe Source - Sure Jell box
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3 comments:
I just wanted to stop in and tell you how much I absolutely LOVE your blog! I came across it last night and can't stop writing down so many recipes! Thank you so much for the time you put into it!
Thanks, Lindsey! You jut made my day. :)
Sounds yummy! :-)
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