Peach Freezer Jam
4 cups peeled, crushed fresh peaches
1/4 cup fresh strained lemon juice
1 package (1 3/4 ounces) powdered fruit pectin
1 cup light corn syrup
5 1/2 cups sugar
Measure peaches into a large kettle; add lemon juice. While stirring with a wooden spoon, slowly add the pectin. Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit. Add syrup and blend well; add sugar and blend well. Cook over low heat to about 100°, just warm to the touch. Do not allow mixture to become hot. Pour jam into jars to within 1/2-inch of top. Cover jars at once. Let stand until jelly consistency. Store in freezer until ready to use. Store in refrigerator once jar has been opened.
Makes about 8 half-pint jars. (I got 9 out of it today)
Then ..... you remember those fresh blueberries.....yep... more freezer jam....
I had such a hard time keeping Mia out of the blueberries.....
No Cook Blueberry Jam
1 qt. fresh blueberries (or frozen)
4 c. sugar
2 tbsp. lemon juice
1/2 bottle liquid pectin
Have ready 5 or 6 jelly jars (about 8 ounces) or freezer containers. Remove stems from berries; discard wilted ones; rinse well. Mash with large spoon or potato masher. Mix berries and sugar well. Mix lemon juice with pectin; add to berries and stir well for 4 to 5 minutes. Pour into containers. Let stand room temperature overnight. Store in refrigerator or freeze.
I doubled the recipe and got a total of 11&1/2 jars of the blueberry jam.
I have also hung out 3 loads of laundry and the girls have had their school lessons, and I made a quick trip out to Wal-mart..... now we are resting up just a bit before we go and take down the laundry..... it sure is hot....95 F but feels like 101...... whew.