simple steps for "no" cook freezer jam

Ingredients

• APRICOT NO COOK FREEZER JAM: YIELDS 6 (8 OZ.) HALF PINTS
• - do not peel. just pit and coarsley chop. crush chopped fruit one layer at a time using a potato masher. for best results, use fully ripe apricots.
• 3 1/4 cups crushed apricots (abt 2 lbs. or 16 med)
• 6 cups sugar
• 2 - 3 oz. pouches ball liquid fruit pectin
• 1/4 cup lemon juice
• BLUEBERRY, NO COOK FREEZER JAM: YIELDS 7 (8 OZ.) HALF PINTS
• - remove stems. crush one layer at a time using a potato masher. if using frozen, partially thawed, wild blueberries, crush and measure 4 1/2 cups. bring to a boil. proceed with step one directions.
• 4 1/2 cups crushed blueberries (abt 3 lbs. or 7 6oz containers)
• 6 cups sugar
• 2 - 3oz pouches ball liquid fruit pectin
• 2 tablespoons lemon juice
• CHERRY, SWEET OR SOUR NO COOK FREEZER JAM: YIELDS 4 (8 OZ) HALF PINTS
• - remove stems and pits. pulse in food processor until finely chopped. do not puree. if frozen, partially thaw cherries. finely chop by hand.
• 2 1/3 cups finely chopped cherries (abt 2 lbs)
• 4 cups sugar
• 1 - 3 oz.pouch ball liquid fruit pectin
• 3 tablespoons lemon juice (use only with sweet cherries)
• PEACH, NO COOK FREEZER JAM: YIELDS 6 (8 OZ.) HALF PINTS
• - peel and pit. cut into slices. crush slices one layer at a time using a potato masher. for best results, use fully ripe peaches.
• 3 cups crushed peaches (abt 2 lbs or 8 med)
• 6 1/2 cups sugar
• 2 - 3 oz. pouches ball liquid fruit pectin
• 1/3 cup lemon juice
• RASPBERRY, NO COOK FREEZER JAM: YIELDS 4 (8 OZ.) HALF PINTS
• - crush one layer at a time using a potato masher.
• 2 1/2 cups crushed raspberries (abt 2 lbs. or 4 6oz. containers)
• 4 cups sugar
• 1 - 3 0z. pouch ball liquid fruit pectin
• 2 tablespoons lemon juice
• STRAWBERRY, NO COOK FREEZER JAM: YIELDS 4 (8 OZ.) HALF PINTS
• - hull and crush one layer at a time using a potato masher.
• 2 cups crushed strawberries (abt. 2 1lb containers)
• 4 cups sugar
• 1 - 3 oz. pouch ball liquid fruit pectin
• 2 tablespoons lemon juice