Freezer Jams

Whether you cook your jams or not, freezer jam is preserved in the freezer else it will spoil quickly.  Do not store it in your pantry.  It will keep for two to three weeks in the refrigerator and a year in your freezer.

The basic recipe for uncooked (you can also cook the fruit till soft,,,,this will create a little different texture and the flavors are a little stronger) jam is three cups crushed berries or fruit, five cups sugar, one package powdered pectin and one cup cold water.  To make the jam:  Measure three cups of prepared fruit into a large mixing bowl, add the sugar, mix well and let stand for 20 minutes.  Stir occasionally.  Dissolve powdered pectin in one cup cold water in a saucepan and bring to a boil and boil for one minute.  Add pectin solution to the fruit and sugar mixture.  Stir vigorously for two minutes.  Put in sterilized jars or plastic containers.

Pineapple Peach Freezer Jam

2 ½ cups chopped and cooked peaches|
¾ cup crushed pineapple
¼ cup lemon juice
1 package pectin
4 ½ cups granulated sugar
1 cup light corn syrup

Wash and sterilize five pint-sized jars or plastic containers.  Peel the peaches and chop them into fine pieces.  Cook the peaches until bubbly and soft.  Measure the fruit to make certain that you have the right amount.  Place the measured fruit in a bowl.  Add the Pectin, pineapple and lemon juice.  Mix thoroughly.  Let sit for 20 minutes.  Add the corn syrup into the fruit mixture.  The corn syrup reduces the likelihood of sugar crystallization.  Add the sugar and stir until the sugar is completely dissolved and no longer grainy, about five minutes.  Immediately, pout the jam into you containers leaving ½ inch clearance for expansion while freezing.  Let the jars stand on the counter 24 hours to allow the pectin to set, then freeze.

Red Plum Freezer Jam

3 cups chopped and cooked plums (do not peel)
½ cup lemon juice
1 package pectin
4 ½ cups granulated sugar
1 cup light corn syrup

Remove the stones and chop the plums into fine pieces to make certain that you have the right amount.  Place the measured fruit in a bowl, add Pectin, Mix Thoroughly.  Add the lemon juice.  Mix thoroughly.  Let sit for 20 minutes.  Add the corn syrup into the fruit mixture.  Add the sugar and stir until sugar is completely dissolved and no longer grainy, about five minutes.  Immediately, pout the jam into your prepared containers leaving ½ inch clearance for expansion while freezing

Strawberry Freezer Jam

3 ¼ cups strawberries, sliced or chopped
¼ cup lemon juice
1 package pectin
4 ½ cups granulated sugar
1 cup light corn syrup

Prepare your containers.  Wash and hull the strawberries and slice or chop them.  (Do  not cook them)  Measure the fruit to make certain that you have the right amount.  Place the measured fruit in your bowl.  Stir in the Pectin thoroughly.  Let sit for 20 minutes.  Add the corn syrup into the fruit mixture.  Add the sugar and stir well until all sugar is dissolved and no longer grainy, about five minutes.  Immediately, pour the jam into your containers.  Let the jars stand on the counter for 24 hours for pectin to set, then freeze.