Freezer Jam

I love freezer jam because it's fast and easy to make, tastes much better than the cooked stuff, and calls for less added sugar. I used Ball brand pectin because it called for less sugar than some of the other pectin recipes. Just follow the directions on the back of the envelope.

Strawberry Jam

Raspberry Jam

Just in case you don't believe how easy it is to make- here are the directions:

1 package Ball freezer jam pectin (or 6 TB Instant Pectin)
4 cups crushed fruit
1 1/2 cups Splenda or sugar
5 (8oz) jars

1. Stir sugar and contends of package in a bowl until well blended.
2. Stir in 4 cups crushed fruit. Stir 3 minutes longer.
3. Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes.
4. Refrigerate up to 3 weeks or freeze up to 1 year

My notes:

• It says you need 4lbs of strawberries to get 4 cups crushed, but I think I only used about 3 lbs. For raspberries it says you need 6 6oz containers, which is exactly what I used.
• There are special directions for peach jam.
• Instead of mashing by hand (I don't have a potato masher) I used my Tupperware Quick Chef (I think it's like a food processor) which worked great. (I tired the blender first, but that didn't work).
• It made 6 full jars of jam (plus a little) instead of five.
• When I first opened a jar, it smelled like fresh fruit. YUM!