30 Minutes To Homemade Surejell Blueberry Freezer Jam Food

30-MINUTE BLUEBERRY PEACH FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush blueberries thoroughly; measure exactly 2 cups into large bowl. Peel, pit and finely chop peaches. Measure exactly 1 cup peaches into bowl with blueberries; mix well. Stir in lemon juice, then sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil 1 min., stirring constantly. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.

EASY 30 MIN HOMEMADE BLUEBERRY FREEZER JAM

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 SURE.JELL® MIXED BERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Separately mash blueberries, then raspberries. Measure exactly 1/2 cup of each into bowl with strawberries. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

30 MINUTES TO HOMEMADE FREEZER JAM

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

SURE-JELL RASPBERRY-BLUEBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush blueberries thoroughly, 1 layer at a time. Measure exactly 1-1/2 cups crushed blueberries into large bowl. Mash raspberries. Measure exactly 1-1/2 cups mashed raspberries into bowl with blueberries. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - BLUEBERRY FREEZER JAM RECIPE

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem blueberries. Place in food processor container; cover. Pulse to evenly chop. (Do not puree.) Measure exactly 3 cups chopped blueberries into large bowl.
• Mix sugar, water and pectin in large saucepan. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add blueberry mixture; stir 1 min. or until well blended.
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

BLUEBERRY FREEZER JAM

Steps:

• Wash and rinse containers (make sure they are sterile).
• Prepare the berries crushing one cup at a time using a potato masher.
• Measure exact amount of berries and juice and place in a large bowl.
• Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
• While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
• After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
• Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
• Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
• Let stand at room temperature for 24 hours till set.
• You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.