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Freezer jam with no cooking. 30 minute jam. Makes up to 15 half pints. Recipes inside. Makes 15 half pints (with recipe on package). Makes fresh fruit jam in minutes. Want more recipe ideas? Need fruit prep tips? Visit FreshPreserving.com. Product of Canada.
Dextrose, Fruit Pectin, Citric Acid (Assists Gel), Sodium Citrate (Controls Acidity), Potassium Sorbate (Preservative).
Store in a cool, dry place. Replace plastic cap tightly after use. Shake well before measuring. Follow these simple steps to delicious, no-cook jam. Select Your Jam Recipe: For every 2 (8 oz) half pints of jam, you will need: 1-2/3 cups prepared fruit (see table); 2/3 cups granulated sugar or Splenda no calorie sweetener, granulated; 2 tbsp Ball RealFruit Instant Pectin; 1 tbsp bottle lemon juice, use only with peaches. To Prepare Fruit: Strawberry: Hull and crush one layer at a time using a potato masher. Peaches or Pears: Peel and pit. Finely chop. Raspberry, Blackberry or Blueberry: Crush one layer at a time using a potato masher. Cherries: Remove stems and pits. Finely chop. Fresh Jam in 3 Easy Steps (All Fruit, Except Peaches): 1. Stir sugar and pectin in a bowl. 2. Add fruit. Stir 3 minutes. 3. Ladle jam into clean freezer jars and let stand 30 minutes. Enjoy. Quick Tip: Plastic freezer jars or glass jars with straight sides work best for freezing. When filling jars, leave 1/2 inch headspace to allow for food expansion during freezing. Peach Jam in 3 Easy Steps: 1. Stir peaches, sugar and lemon juice in a bowl. Let stand 10 minutes. 2. Add pectin gradually, stirring to prevent clumping. Stir 3 minutes. 3. Ladle jam into clean jars and let stand 30 minutes. Enjoy. Enjoy Now: Refrigerate up to 3 weeks. Freeze: up to 1 year. Note: Do not exceed 6 jars per batch - set may not occur in larger batch sizes. Visit FreshPreserving.com for a recipe calculator to customize the number of jars from 2 to 6.
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