crushed strawberries (2 1 lb containers) hull and crush berries one layer at a time using a potato masher.
mashed banana (abt 2 medium)
11.75 oz pkg ball original fruit pectin
replace 1 cup peeled crushed kiwi (abt 4 small) for the mashed bananas
BERRY FREEZER JAM: (BLACKBERRY, BLUEBERRY OR RASPBERRY) THIS RECIPE YIELDS 6 (8 OZ.) HALF PINTS
crushed berries (abt 2 1/4 lbs. or 6 6oz containers) crush one layer at a time using a potato masher.
lemon juice (use only with blueberry)
5 1/4 c
11.75 oz. pkg ball original fruit pectin
How To Make
Combine prepared fruit with lemon juice (as specified in recipe) in large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.
Combine 3/4 c. water and Ball Original Fruit Pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.
Add cooked pectin mixture to fruit mixture. Stir for 3 minutes.
Ladel Freezer jam into clean Ball freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year.
Note: When freezing, Ball recommends straight-sided jars to allow for expansion.
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