Plum Freezer Jam

going to put my notes right up front on this.

*I used the food processor to "roughly chop" the plums. Don't do it. Instead mash them with a fork or potato masher. It helps gel the jam and doesn't make so much juice so the pectin will set.

 Ingredients:

3 cups prepared fruit (buy about 2 lb. fully ripe plums)

¾ cup water, divided

5-1/2 cups sugar, measured into separate bowl

1 box SURE-JELL Fruit Pectin 
Directions:

Rinse clean plastic containers and lids with boiling water. Dry thoroughly. 

Pit and finely chop unpeeled plums. Mix plums and 1/4 cup of the water in small saucepan. Bring to boil.

Reduce heat to low; cover and simmer 5 min. Measure exactly 3 cups prepared plums into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.  

Mix remaining 1/2 cup water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use.  

Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. Okay one more note, we didn't thaw our jam out this morning, it didn't need it on our fresh toast. Maybe because I messed ours up. Ooops. It is soooo gooood though :)

Cherry Freezer Jam

This is a picture of my plum jam (too lazy to get the cherry out)

I have never made this before. Ever. Wouldn't have even considered it. It is delicious and easy!

Ingredients:

2 cups prepared fruit (buy about 1-1/2 lb. fully ripe sweet cherries)

2 Tbsp. fresh lemon juice

4-1/4 cups sugar, measured into separate bowl

3/4 cup water

1 box SURE-JELL Fruit Pectin

Directions:

Rinse clean plastic containers and lids with boiling water. Dry thoroughly. (I bought a package of 3 rubbermaid container for $2.50 at Dollar General)

Stem and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups cherries into large bowl. Stir in lemon juice and sugar. Let stand 10 min., stirring occasionally.    

Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil 1 min., stirring constantly. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)    

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. 

Refrigerate up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.