FRUIT SALAD FREEZER JAM
4 cups sugar
1/4 teaspoon orange extract
1 package Surejell or Ball fruit pectin
last summer, similar in taste to her fresh fruit salad,
and it was a real hit. Wonderful on biscuits!
Peel, chop, and crush ripe nectarines to make about
3/4 cup. )You will need a total of 2 cups crushed fruit.)
Put fruit in large bowl and stir in sugar and extract.
Let sit 10 minutes, stirring occasionally, then finish
according to Surejell directions. (Combine pectin
with 3/4 cup water, bring to boil, boil one minute,
stirring constantly, remove from heat. Pour pectin
mixture into fruit mixture; stir 3 minutes. Pour quickly
into clean plastic containers or jelly jars, cover with
lids, then let stand 24 hours at room temperature to
set.) Stores in refrigerator 3-4 weeks, in freezer for a
year. Makes about 5 jars jam, depending on size of jar.
STRAWBERRY FREEZER JAM
4 cups sugar
1 box Surejell or Ball fruit pectin
Stir in sugar and finish as directed above.
(Grandma Lyn's mom, Grandma June, made
this every spring when the strawberries
were ripe, and it is a family favorite,
especially as a topping for pancakes!)
15-1/4 ounce can crushed pineapple (juice pack)
6 cups sugar
and cook over low heat until pears are clear and
tender (won't take long). Add pineapple and juice,
and continue cooking until thick. Put in jars, cover
with lids, and freeze up to one year. Great on toast,
biscuits, or almost anything!
PORCH
KITCHEN
RECIPE INDEX
