#2503 - Easy Peach Jam

(by Shirley McNevich)

2 1/4 lbs. fresh ripe peaches (washed, peeled, pitted, sliced and mashed with a potato masher)
5 1/2 cups white sugar
1 cup Kayro lite corn syrup
1 tsp. ascorbic acid crystals
2 - 3oz. pouches liquid fruit pectin
1/3 cup lemon juice

Measure out 2 3/4 cups of the mashed peaches--pour them in a large bowl. Add white sugar--stir to mix. Add corn syrup and ascorbic acid crystals--stir well. Let the mixture stand for 10 minutes. In a bowl add fruit pectin and lemon juice--stir well. Add pectin mixture to peach mixture--stir very hard for 3 minutes. Ladle the mixture into 1/2 pint plastic freezer containers (leaving 1/2" empty at the top). Press the lids on the containers. Let them sit on the counter overnight. Place 1 container in the refrigerator for use now--place the rest of them in the freezer. The jam in the refrigerator will last 3 weeks. The jam in the freezer will last 1 year. When the jam in the refrigerator runs out, take one out of the freezer and place it in the refrigerator.

#2502 - Easy Strawberry Jam

(by Shirley McNevich)

1 quart ripe strawberries (washed, de-stemmed and crushed with a potato masher)
3 cups white sugar
1 cup Kayro lite corn syrup
2 - 3oz. pouches liquid fruit pectin
2 TBSP lemon juice

Measure out 1 3/4 cups of the mashed strawberries and put them in a large bowl. Add white sugar and corn syrup--stir to mix. Let the mixture stand for 10 minutes. In a small bowl add both pouches of pectin and lemon juice--stir to mix. Add pectin mixture to strawberry mixture--stir hard for 3 minutes. Ladle the mixture into 1/2 pint plastic freezer containers (leaving 1/2" empty at the top). Press the lids on the containers. Let them sit on the counter overnight. Place 1 container in the refrigerator for use now--place the rest of them in the freezer. The jam in the refrigerator will last 3 weeks. The jam in the freezer will last 1 year. When the jam in the refrigerator runs out, take one out of the freezer and place it in the refrigerator.

#588 - Strawberry Jam

(by Shirley McNevich)

2 cups crushed strawberries (about 1 qt. fresh strawberries--use a potato masher)
4 cups white sugar
1 box Sure-Jell fruit pectin
3/4 cup water
(make sure you measure sugar and strawberries EXACTLY--if you use too much or too little, the jam will not set properly

Wash strawberries and remove strawberry tops. In a bowl, mash the strawberries, then add white sugar--stir well, then set aside for 10 minutes. In a saucepan add the pectin and the water--stir over medium heat until boiling. Boil for 1 minute. Remove from heat and pour pectin mixture into strawberries--stir well until sugar is completely dissolved and not gritty (about 3 minutes). Pour jam into plastic containers--add lids after jam is cool. Once you add the lids, let the jam sit at room temperature for 24 hours. Jam will then be ready to use (store in the refrigerator and freeze the extra containers).