Sure Jell Raspberry Blueberry Freezer Jam Food

RASPBERRY FREEZER JAM

Steps:

• *Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)
• Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 7-8 cups of jam.
• Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey should still look fairly chunky, but not like whole berries.
• Measure out exactly 3 cups of mashed berries and pour them into a separate large bowl. (If you have leftover mashed berries you could freeze them for smoothies or use them for topping on pancakes or waffles.)
• Gradually stir in 1 cup of the sugar to the mashed berries, and stir until sugar is dissolved. Repeat, adding just one cup of sugar at a time and then mixing, until you use up the remaining 4 1/4 cups of sugar.Let stand for 10 minutes.
• In a small saucepan, stir together pectin with 3/4 cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.
• Stir pectin into the berries mixture. Continue stirring the mixture until sugar is completely dissolved and no longer grainy. This step is important! (see notes in post above).
• Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and allow jam to rest at room temperature for 24 hours before freezing.
• Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.
• You might also like Peach Jam or Strawberry Jam!

SURE.JELL BLUEBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy 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.
• Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred on high heat), stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 min., 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 two-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 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SURE.JELL® BLUEBERRY-RASPBERRY 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.
• Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 2 cups prepared blueberries into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 4 cups prepared raspberries into blueberries in saucepot; stir until well blended.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture 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 min., 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 two-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 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SURE.JELL RED RASPBERRY JAM RECIPE

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 jars well before filling.
• Crush berries thoroughly, 1 layer at a time. (Strain half the pulp to remove seeds, if desired.) Measure exactly 6-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
• Combine 1/4 cup sugar and pectin. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-1/4 cups sugar. Return to full rolling boil; cook exactly 1 min., 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 two-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 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

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.

SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES RED RASPBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush raspberries thoroughly, one layer at a time. (Press 1/2 of the pulp through sieve to remove some of the seeds, if desired.) Measure exactly 4 cups crushed raspberries into large bowl.
• Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Continue boiling and stirring 1 minute. Remove from heat. Add raspberries; stir 1 minute 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.

RASPBERRY FREEZER JAM

Steps:

• Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
• Add crushed raspberries, stirring to combine.
• Continue stirring mixture for 3 minutes.
• Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
• Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.

FREEZER BERRY JAM

Steps:

• In a large bowl, mash the blueberries. Add raspberries and mash. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes or until sugar is dissolved. , Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.

FREEZER JAM

Steps:

• Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
• In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
• In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
• Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.