Freezer Jams & Jellies

Our newspaper did a feature on freezer jams--no cook recipes with yummy results. I made the Fruit Juice Jelly pictured here.

I was going to use the (half pint) glass jam jars, but I didn't figure how much I would be making right, so I improvised with Gladlock tupperware. Really, any dish that can be stored in the freezer should work great. They say the jam should be fine in the fridge for a month, or in the freezer for a year. Just pull it out and move to the fridge as needed. Makes great gifts!

Some of the recipes call for Sure-Jell Certo liquid pectin (makes a bigger batch, uses more sugar)

and some call for Ball Instant Pectin (makes a smaller batch, uses less sugar, OK to use Splenda)

I found both in my grocery store's canning section (smooshed between school supplies and charcoal).

Fruit Juice Jelly
2 cups juice, your choice of apple, cranberry, grape
4 cups sugar
3 Tbsp fresh lemon juice
2 pouches Sure-Jell Certo liquid pectin

Combine the juices in a bowl. Stir in the sugar and allow to stand for 20 minutes, stirring occasionally.

Measure the lemon juice in a cup and add the liquid Certo pectin. Immediately stir the pectin liquid into the juice mixture and stir continuously for 5 minutes or until the sugar is completely dissolved.

Ladle into clean containers, leaving 1/2 inch at the top to allow for expansion in the freezer. Allow to stand at room temperature for 24 hours, by which time the mixture should have jelled. Then refrigerate or freeze. Makes about 5 cups.

Raspberry Jam

1 (0.6-oz) packet Ball Instant Pectin
2/3 cup sugar or granulated Splenda
1 2/3 cups crushed raspberries, fresh or thawed from frozen
1 tsp fresh lemon juice

Stir together the pectin powder and sugar or Splenda.
Stir in the crushed fruit and lemon juice and continue stirring for 3 minutes.
Ladle into clean jars. Let stand for 30 minutes to an hour to set. Refrigerate, or freeze for longer storage.
Yields 2 cups

Blueberry Pomegranate Jam

1 (0.6-oz) packet Ball Instant Pectin
2/3 cups sugar or granulated Splenda
1 1/3 cups crushed blueberries
1/3 cup pomegranate juice
1 tsp fresh lemon juice.

Stir together the pectin powder and sugar in a bowl. Add the fruit and juice and stir 3 minutes. Ladle into 2 clean half-pint jars. Let stand 30 minutes, then refrigerate or freeze.
Note: the author said it took her jam 12 hours to set.

Mango Lime Jam

1 1/2 cups mashed mango from about 3-4 small mangoes (small, yellow Ataulfo mangoes make excellent jam)
3 cups granulated sugar
2 Tbsp fresh lime juice
1 pouch Sure-Jell Certo pectin.

Place the mashed mangoes in a bowl and add the sugar. Stir the mixture well and let stand for 10 minutes. Stir mixture every 3 minutes.

Combine the lime juice and Certo liquid and stir together until blended. Add lime juice-Certo mixture to the fruit-sugar mixture, stirring constantly for 5 minutes until the sugar is completely dissolved.

Ladle into clean containers; leave some room at the top, as it will expand when frozen. Let stand at room temperature for up to 24 hours, then refrigerate for 3 days or freeze for up to a year.