30 Minutes To Homemade Surejell Peach 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.

SURE-JELL EASY RASPBERRY-PEACH FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 2 cups prepared raspberries into large bowl. Peel and pit peaches; finely chop or grind the fruit. Measure exactly 1-1/2 cups prepared peaches into bowl with the raspberries. Stir in sugar. Let stand 10 minutes, stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir 3 minutes 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 SURE.JELL PEACH-VANILLA BEAN FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind peaches. Measure exactly 3 cups prepared fruit into large bowl. Stir in sugar, lemon juice and vanilla paste. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 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.

PEACH JAM

Steps:

• Have ready clean plastic or glass containers and lids.
• Peel and pit peaches. Finely chop or pulse fruit in a food processor until diced. Measure exactly 3 cups of diced peaches into a large bowl (You can eat any extra diced peaches leftover after measuring 3 cups.)
• Add one cup of sugar to the bowl and stir well. Rest for 5 minutes. Repeat with remaining sugar, adding it a little at a time and resting in between. Stir in lemon juice. Let mixture rest for 10 min.
• Taste the mixture and if it's still grainy from the sugar don't proceed until the sugar has dissolved! (If needed, you could place the heat-proof bowl or peaches over a saucepan of warm water on the stove. Gently stir the mixture and the heat will help the sugar to dissolve.)
• Meanwhile, add the water and pectin to a small saucepan and stir to combine. Bring mixture to a boil, stirring constantly. Boil and stir for 1 minute, then remove from heat and add to the peach mixture. Stir jam for 3 minutes.
• You should notice the jam has thickened a little. A will continue to thicken a bit more as it rests. (See notes, if it is still very runny).
• Fill your glass or plastic containers, leaving 1/2 inch headspace. Wipe rim of jars clean and cover with lids. Let stand at room temperature 24 hours. (This allows the jam time to set up, but feel free to enjoy one of the jars right away!)
• Store jam in the refrigerator for up to 3 weeks or freeze for up to 1 year.
• You might also like Strawberry Jam and Raspberry jam!

SURE.JELL PEACH-APRICOT FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 1-1/4 cups prepared peaches into large bowl. Pit and finely chop or grind unpeeled apricots. Measure exactly 1 cup prepared apricots into bowl with peaches. Add sugar, lemon juice and fruit protector; mix well. Let stand 10 min., stirring occasionally.
• Mix pectin and water in small saucepan. Bring mixture 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.

SURE.JELL PEACH JAM

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Peel and pit peaches. Finely chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add lemon juice and fruit protector; stir until well blended. Stir in pectin. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)