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Welcome to Freezer Food Friday!

Share a recipe that can be made ahead and frozen for later use. Let’s help each other stock our freezers with meals for our families.

Link your recipe at Mr. Linky below, leave me a comment and I will be around to visit your blog.

 

Skillet Blueberry Jam

1 pint blueberries, mashed
2 tablespoons powdered fruit pectin (Sure Jell)
1/2 teaspoon margarine or butter
1 cup sugar

In a skillet (do not use cast iron), heat the blueberries, pectin and butter over medium high heat; stir constantly until the mixture boils.

Stir in the sugar; bring back to a boil and boil for 1 minute. Remove from heat.

Pour the jam into 2 half-pint jars with tight fitting lids. Cover and refrigerate until the jam is set and cold.

Refrigerate up to 3 weeks or store in the freezer for up to one year. Thaw in the refrigerator.

 

Freezer Strawberry Jam

2 pints strawberries, hulled (2 cups crushed)
4 cups sugar
1 box fruit pectin (Sure Jell)
3/4 cup water

In a large bowl, crush one cup of strawberries at a time, use a potato masher for best results. If using a food processor, pulse to a very fine chop. Do not puree. Jam should have bits of fruit.

Measure exactly 2 cups of the prepared fruit. Place into a separate bowl. Measure exactly 4 cups of sugar into another bowl. Stir sugar into prepared fruit.
Mix well.

Let the mixture stand for 10 minutes, stirring occasionally. In a small saucepan stir together one box of pectin and 3/4 cup water. Pectin may start out lumpy. Bring the mixture to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from the heat. Stir the pectin mixture into the fruit mixture.

Stir constantly until the sugar is dissolved and no longer grainy, about 3 minutes. A few sugar crystals may remain.

Pour into prepared jars or containers, leaving a 1/2-inch space at the top for expansion during freezing. Cover with lids.

Let stand at room temperature for 24 hours.

— Source: Sure Jell recipe

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