Jam Recipes
Low Sugar Blueberry Jam
6 1/2 c prepared fruit (5pts. blueberries)
4 1/2 c sugar
1 box Sure jell low/no sugar pectin
1/2 tsp butter
Crush fruit add to large pan with 4.5 cups sugar. Add 1/2 tsp butter. Bring to full rolling boil and add Sure Jell. Boil 1 minute (per directions on Sure Jell box.) Turn off heat, and place in sterilized jelly jars. Seal with prepared lids. Process 5 minutes in boiling water bath.
Low Sugar Strawberry Fig Jam
6 cups prepared fruit
2 1/2 cups sugar
1/4 cup lemon juice
1-2 T Sure Jell no sugar added pectin
Boil several quarts of water. Sprinkle figs with 1 -2 T baking soda and pour boiling water over figs and let sit about 5 minutes. Drain water and peel figs to remove skin. Chop figs finely. Chop stemmed strawberries finely. Measure fruit into large pan. Add sugar to pan. Bring to full rolling boil, add 1 -2 T no sugar added pectin. Usually figs have plenty of pectin with out needing to add pectin, but I usually add a little to ensure the jam sets. Boil jam 1 minute per instructions for the pectin. Turn off heat. Place jam in sterilized jars, leaving 1/4 inch headspace. Process 5 minutes in boiling water canner. Makes 6 to 7 cups of jam.
6 1/2 c prepared fruit (5pts. blueberries)
4 1/2 c sugar
1 box Sure jell low/no sugar pectin
1/2 tsp butter
Crush fruit add to large pan with 4.5 cups sugar. Add 1/2 tsp butter. Bring to full rolling boil and add Sure Jell. Boil 1 minute (per directions on Sure Jell box.) Turn off heat, and place in sterilized jelly jars. Seal with prepared lids. Process 5 minutes in boiling water bath.
Low Sugar Strawberry Fig Jam
6 cups prepared fruit
2 1/2 cups sugar
1/4 cup lemon juice
1-2 T Sure Jell no sugar added pectin
Boil several quarts of water. Sprinkle figs with 1 -2 T baking soda and pour boiling water over figs and let sit about 5 minutes. Drain water and peel figs to remove skin. Chop figs finely. Chop stemmed strawberries finely. Measure fruit into large pan. Add sugar to pan. Bring to full rolling boil, add 1 -2 T no sugar added pectin. Usually figs have plenty of pectin with out needing to add pectin, but I usually add a little to ensure the jam sets. Boil jam 1 minute per instructions for the pectin. Turn off heat. Place jam in sterilized jars, leaving 1/4 inch headspace. Process 5 minutes in boiling water canner. Makes 6 to 7 cups of jam.
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