Ball Liquid Fruit Pectin Recipes

SIMPLE STEPS FOR "NO" COOK FREEZER JAM

Simple Steps for

These instructions come from a leaflet found in Ball Pectin packages. These instructions along with other recipes and instructions can also be found on Balls Canning website: www.freshpreserving.com

Provided by Julia Ferguson

Number Of Ingredients 36

Ingredients

APRICOT NO COOK FREEZER JAM: YIELDS 6 (8 OZ.) HALF PINTS
do not peel. just pit and coarsley chop. crush chopped fruit one layer at a time using a potato masher. for best results, use fully ripe apricots.
3 1/4 c crushed apricots (abt 2 lbs. or 16 med)
6 c sugar
2 3 oz. pouches ball liquid fruit pectin
1/4 c lemon juice
BLUEBERRY, NO COOK FREEZER JAM: YIELDS 7 (8 OZ.) HALF PINTS
remove stems. crush one layer at a time using a potato masher. if using frozen, partially thawed, wild blueberries, crush and measure 4 1/2 cups. bring to a boil. proceed with step one directions.
4 1/2 c crushed blueberries (abt 3 lbs. or 7 6oz containers)
6 c sugar
2 3oz pouches ball liquid fruit pectin
2 Tbsp lemon juice
CHERRY, SWEET OR SOUR NO COOK FREEZER JAM: YIELDS 4 (8 OZ) HALF PINTS
remove stems and pits. pulse in food processor until finely chopped. do not puree. if frozen, partially thaw cherries. finely chop by hand.
2 1/3 c finely chopped cherries (abt 2 lbs)
4 c sugar
1 3 oz.pouch ball liquid fruit pectin
3 Tbsp lemon juice (use only with sweet cherries)
PEACH, NO COOK FREEZER JAM: YIELDS 6 (8 OZ.) HALF PINTS
peel and pit. cut into slices. crush slices one layer at a time using a potato masher. for best results, use fully ripe peaches.
3 c crushed peaches (abt 2 lbs or 8 med)
6 1/2 c sugar
2 3 oz. pouches ball liquid fruit pectin
1/3 c lemon juice
RASPBERRY, NO COOK FREEZER JAM: YIELDS 4 (8 OZ.) HALF PINTS
crush one layer at a time using a potato masher.
2 1/2 c crushed raspberries (abt 2 lbs. or 4 6oz. containers)
4 c sugar
1 3 0z. pouch ball liquid fruit pectin
2 Tbsp lemon juice
STRAWBERRY, NO COOK FREEZER JAM: YIELDS 4 (8 OZ.) HALF PINTS
hull and crush one layer at a time using a potato masher.
2 c crushed strawberries (abt. 2 1lb containers)
4 c sugar
1 3 oz. pouch ball liquid fruit pectin
2 Tbsp lemon juice

Steps:

1. Combine prepared fruit with sugar in a large bowl, mixing thoroughly. Let stand 10 minutes.
2. Add entire contents of Ball Liquid Fruit Pectin pouch(es) and lemon juice. Stir for 3 minutes.
3. Ladle freezer jam into clean Ball freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year. Note: When freezing, Ball recommends straight-sided jars to allow for expansion.

BALL BLUE BOOK PEACH OR PEAR JAM

Ball Blue Book Peach or Pear Jam image

Homemade peach or pear jam. Recipe taken from the Ball Blue Book of Preserving. Yields about 8 half-pints (I got slightly more).

Provided by BecR2400

Categories Pears

Time 1h

Yield 8 half-pints

Number Of Ingredients 4

Ingredients

1 quart peaches (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear) or 1 quart pear (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear)
7 1/2 cups sugar
1/4 cup lemon juice
1 (3 ounce) envelope liquid pectin

Steps:

Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
Recipe variation:.
Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.

Nutrition Facts : Calories 761.9, Fat 0.2, Sodium 0.1, Carbohydrate 196.4, Fiber 1.5, Sugar 194.7, Protein 0.8

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PREP: Wash berries under cold running water, drain. Coarsely crush berries one layer at a time using a potato masher. Measure 9 cups of crushed berries.
COOK: Combine crushed berries and sugar in a larger saucepan. Bring mixture slowly to a boil, stirring until sugar dissolves. Increase heat to medium-high and cook rapidly to gelling point (220F), stirring to prevent sticking. Remove from heat. Skim off foam if necessary.
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