No Cook Freezer Jam Recipes

Steps:

• Wash and mash your fruit - about 2 pounds makes about 4 cups of fruit. If you like your jam with chunks of fruit you can do it by hand with a potato masher, but I just gave it a whirl in my food processor -super easy!
• In a separate bowl, briskly whisk 1 1/2 cups of sugar and 5 tablespoons of pectin.
• Add the mashed fruit to the pectin/sugar mixture and stir for 3 minutes making sure to scrape sides and bottom of bowl. (I did all the whisking/mixing in my Kitchen Aid with the whisk attachment - again, super easy!).
• Pour into clean containers that can freeze (glass jars or plastic freezer containers) and let it set on the counter for 30 minutes before freezing.

Steps:

• Stir sugar and contents of package in a bowl until well blended.
• Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
• Ladle jam into clean plastic (or glass)freezer jars.
• Twist on lids and let stand until thickened, about 30 minutes.
• Refrigerate up to 3 weeks or freeze up to 1 year.
• NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
• Fresh Peaches: 12 medium.
• Frozen Peaches: 3 (16 oz) bags.
• Fresh Raspberries: 6 (6 oz) pkgs.
• Frozen Raspberies: 3 (12 oz) bags.

Steps:

• In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat. Set aside at room temperature 30 minutes.
• Place the apples and any collected juices into large pot, and mix in pectin. Heat to boiling; reduce heat to medium, and cook jam until thickened and apples have softened, about 10 minutes.
• Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar. Place lids on top, and allow to cool to room temperature (at least 2 hours), before freezing. Defrost jam in refrigerator before using.