Freezer Jam Recipe
Ingredients
| 4 cups blackberries, raspberries, or strawberries, caps removed | ||
| Sugar | 4 Cup (16 tbs) | |
| Ground nutmeg | 1/4 Teaspoon | |
| 1/4 of 6-ounce package (1 foil pouch) liquid fruit pectin | ||
| Lemon juice | 2 Tablespoon | |
Directions
Crush blackberries, raspberries, or strawberries; measure 2 cups.
In large bowl combine 2 cups crushed berries, the sugar, and nutmeg.
Let stand for 10 minutes.
Combine pectin and lemon juice.
Add to the berry mixture; stir for 3 minutes.
Ladle at once into clean half-pint jars or glasses or moisture-vapor-proof freezer containers, leaving 1/2 inch head-space.
Seal and label.
Let stand for several hours at room temperature or till jam is set.
Store jam up to 3 weeks in refrigerator or 1 year in the freezer.
In large bowl combine 2 cups crushed berries, the sugar, and nutmeg.
Let stand for 10 minutes.
Combine pectin and lemon juice.
Add to the berry mixture; stir for 3 minutes.
Ladle at once into clean half-pint jars or glasses or moisture-vapor-proof freezer containers, leaving 1/2 inch head-space.
Seal and label.
Let stand for several hours at room temperature or till jam is set.
Store jam up to 3 weeks in refrigerator or 1 year in the freezer.
Chef
