If you want to make other fruit jam that is freezer friendly, get some of this stuff. It has recipes inside the box. Basically 1 1/2 cup sugar, pectin, and 4 cups of crushe fruit. That's it folks! Or visit their website http://www.homecanning.com/ for more ideas.
2 cups cooked, peeled pears
2 cups crushed sugar free pineapple
1 pouch (2 in a package)Ball Fruit Jell Freezer Jam Pectin
1 1/2 cups spoon able xylitol, stevia, or Spenda
1/2 tsp each, LorAnn vanilla bean paste, LorAnn sweet dough emulsion, and Chef Tess Wise Women of the East Spice blend (see my Etsy site to order it)
In a large glass 2 quart bowl, combine the pectin and spoon able xylitol, stevia or Splenda. Mix until well combined, about 1 minutes. Add the fruit, mashing well and combine 3 minutes. until well mixed.Add the spices and flavorings.
See the vanilla bean specks. I know...it's gorgeous!
Put into 1 cup containers leaving 1/2 inch head space if you plan on freezing it. This recipe yields 5, 8 oz. freezer jars. Allow to sit at room temperature 30 minutes until jam sets. Freeze up to one year in freezer containers or just put in the fridge and use within 3 weeks. It's that absolutely easy! Crazy right?!
There you go.
yummy yummy yum! pineapple is good~
I'm leery but I'll give it a shot. I will say, for the record, that you will need to attempt my "famous" (in my mind at least) Sunshine Jam. http://justwanderingthrough.blogspot.com/2008/10/pineapple-jam.html
We are out of last season's many batches and I cannot WAIT til the pineapple shows up in the stores, fresh and juicy!
Yummo! I am salivating. How do you do that?
Hi! Know this was from a few months back, but just stumbled upon it while searching for freezer jam recipes! Sounds delish!
Did want to let you know, that I found Pomona's Universal Pectin. Made a batch of peach and peach-pineapple this morning using no refined sugar. Instead, we used honey in one and agave nectar in one. You may want to check it out!!
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