30 Minutes To Homemade Surejell Blueberry Freezer Jam Food

EASY 30 MIN HOMEMADE BLUEBERRY FREEZER JAM

Easy 30 Min Homemade Blueberry Freezer Jam image

Its always goodto have a recipe to use up an fruit in the house. Mostly around the holiday time. Nothing goes to waste.

Provided by Vanessa "Nikita" Milare @Kitkat777

Number Of Ingredients 4

Ingredients

3 cup(s) blueberries, fully ripe
5-1/4 cup(s) sugar, measured into separate bowls
3/4 cup(s) water
1 box(es) sure.jell fruit pectin

Steps:

First clean plastic containers & lids with boiling water. Then dry thoroughly.
Then stem & crush the blueberries thoroughly. One layer at a time. Measure exactly 3 cups blueberries into a large bowl. Then stir in the sugar, let stand 10 mins & stirring occasionally.
Then mix the water & pectin in a small saucepan. Bring to boil on high heat & stir constanlly. Boil & stir 1 min. Add to the blueblerry mixture. Stir 3 min or until sugar is dissolve & no longer grainy.
Then fill all the containers immediately to within 1/2 inch from the top. Wipe off the top edges of the containers. Immediately cover with the lids. Then let it stand at room temperature for abotu 24 hrs.
Special Tip: Store in refrigerator up to 3 weeks or freeze extra cntainers up to 1 year. Thaw in refrigerator before using.

30 MINUTES TO HOMEMADE FREEZER JAM

30 MINUTES to HOMEMADE FREEZER JAM image

IT'S THAT TIME OF THE YEAR! fOR A recipe I found in the newspaper. A.... SURE-JELL FREEZER JAM. If you have never made your own jam. Then this quickie is for you! This will make 7=1 cup containers. O.K...... now let's get started. I promise you will love this recipe. Once you make you're own,you will never go back to store bought.... Only the one jam picture & recipe is from SURE-JELL.

Provided by Nancy J. Patrykus @Finnjin

Categories Fruit Sides

Number Of Ingredients 5

Ingredients

1-1/2 cup(s) crushed strawberries
1/2 cup(s) each= crushed blueberries and raspberries
4-1/2 cup(s) sugar
3/4 cup(s) water
1 box(es) sure-jell fruit pectin

Steps:

Rince clean plastic containers and lids with boiling water. Let dry throughly.
Mix fruit and sugar until well blended. Let stand 10 minutes,stirring occasionally.
Add water to pectin in a saucepan, stir, bring to a boil on high heat, stirring constantly. Boil and stir for 1 minute. Add to fruit mixture, stir 3 minutes, or until sugar is disssolved and no longer grainy.
Pour immediately into containers, filling each to within 1/2 inch from the top. Wipe off thr top rims of containers, immediately cover with the lids. Let stand at room temperature for 24 hours. Store in refrigerator up to 3 weeks, or freeze up to 1 year..If frozen, thaw in refrigerator before using.
My added tips. Put your containers on to a cookie tin, before filling...less mess. Date your containers....before filling for storing. You might want to use less sugar...I use 2-1/2 cups. The lAST PHOTO: Is the raspberry candle, I made and wanted to share it with you.. Nancy 6/12/12

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