Leftoversummerfreezerjam Recipes

Steps:

• Combination of strawberries, raspberries, blueberries and blackberries to make 3 1/4 cups crushed berries.
• Measure exact amount of prepared fruit along with lemon juice into large saucepan.
• Measure exact amount of sugar into separate bowl.
• Gradually stir in 1 box of pectin into fruit. Mix thoroughly.
• Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
• Pour 1 cup corn syrup into fruit mixture.
• Mix well. This prevents sugar crystallization during freezer storage.
• Stir in sugar gradually.
• Stir constantly until sugar is completely dissolved and no longer grainy. **Candace tip - Place large saucepan over low heat. The jam isn't meant to be cooked - the heat just helps with the sugar dissolving.**.
• Pour into prepared freezer containers leaving 1/2 inch headspace at top for expansion during freezing.
• Put in freezer or refrigerator.

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.