Grandma Garrison's Freezer Jam

Nectarine (or Peach) Freezer Jam

• 1

  1. Peel, pit, slice & crush 2 1/4 lbs ripe nectarines. Measure 2 3/4 cups. Mix with 5 1/2 cups sugar and 1 c corn syrup until blended.

• 2

  2. Let stand 10min.

• 3

  3. Stir in 2 pouches liquid pectin & 1/3 c lemon juice. Stir vigorously for 3 min.

• 4

  4. Ladle into clean 2 pint containers leaving 1/2-in headspace at top.

• 5

  5. With a damp cloth, wipe any spills from containers. Cover tightly. Let stand at room temperature until set (up to 24 hours).

• 6

  6. Freeze; thaw as needed.

• 7

  7. Store in refrigerator.

• 8

  8. Makes 8 1/2-pint containers.

Blackberry, Raspberry or Blueberry Freezer Jam

• 1

  1. Wash and crush 1 qt blackberries or raspberries (If using blueberries: remove stems, wash, crush or grind fruit [if desired add 1/2 t nutmeg or cinnamon] continue with recipe as follows). Measure 2 cups. Mix with 4 c. sugar. Stir thoroughly and let stand 10 min.

• 2

  2. Measure 2 T lemon juice into a small bowl & add Certo Liquid pectin, stir well.

• 3

  3. Stir into fruit and continue stirring 3 min (a few sugar crystals will remain).

• 4

  4. Immediately ladle into containers leaving 1/2-in headspace at top. Cover tightly

• 5

  5. Let stand at room temperature until set (up to 24 hours).

• 6

  6. Freeze; thaw as needed.

• 7

  7. Store in refrigerator.

• 8

  8. Makes 4 1/4 cups blackberry or 4 2/3 cups raspberry.

Sour Cherry Freezer Jam

• 1

  Remove stems and pits from 1 1/2 pound cherries. Grind or freshly chop fruit. Measure 1 3/4 cups into a large bowl. Add ascorbic acid and stir well. Add 4 cups of sugar and stir thoroughly into fruit. Let stand 10min.

• 2

  2. Measure 3 T lemon juice into small bowl. Add Certo Liquid Pectin and stir well.

• 3

  3. Continue as for Blackberry jam.

• 4

  4. Makes 4 1/4 cups.

Strawberry Freezer Jam

• 1

  1. Remove caps from 1 qt strawberries. Wash. Crush fruit one layer at a time. Measure 1 3/4 cups into a large bowl.

• 2

  2. Add 4 cups sugar and stir thoroughly. Let stand 10 min.

• 3

  3. Measure lemon juice into small bowl. Add Certo liquid pectin and stir well.

• 4

  4. Continue as for Blackberry jam.

• 5

  5. Makes 4 1/4 cups.

Strawberry/Rhubarb Freezer jam

• 1

  1. Remove caps from strawberries. Wash. Crush fruit one layer at a time. Measure 1 1/4 cups into large bowl.

• 2

  2. Trim (do not peel) rhubarb. Finely chop or cut into 1-inch pieces and grind. Measure 1/2 cup and add to berries in bowl.

• 3

  3. Add sugar and stir thoroughly. Let stand for 10 min.

• 4

  4. Measure lemon juice into small bowl. Add Certo liquid pectin and stir well.

• 5

  5. Continue as for Blackberry jam.

• 6

  6. Makes 4 cups.