simple steps for cooked freezer jams

Ingredients For simple steps for cooked freezer jams

• CHERRY FREEZER JAM: SWEET OR SOUR - THIS RECIPE YIELDS 8 (8 OZ ) HALF PINTS
• 3 c

  finely chopped cherries (abt 2 1/4 lbs) remove stems and pits before chopping
• 2 Tbsp

  lemon juice (use only with sweet cherries)
• 5 c

  sugar
• 1

  11.75 oz pkg ball original fruit pectin
• PEACH FREEZER JAM: THIS RECIPE YIELDS 5 (8 OZ.) HALF PINTS
• 2 1/4 c

  finely chopped peaches (abt. 2 lbs or 5 med) peel and pit before finely chopping
• 2 Tbsp

  lemon juice
• 4 1/2 c

  sugar
• 1

  11.75 oz. pkg ball original fruit pectin
• STRAWBERRY FREEZER JAM: THIS RECIPE YIELDS 5 (8 OZ.) HALF PINTS
• 2 c

  crushed strawberries (abt 2 1 lb containers) hull and crush one layer at a time, using a potato masher.
• 2 Tbsp

  lemon juice
• 4 c

  sugar
• 1

  11.75 oz. pkg ball original fruit pectin
• STRAWBERRY-BANANA FREEZER JAM: THIS RECIPE YIELDS 5 (8 OZ.) HALF PINTS
• 2 c

  crushed strawberries (2 1 lb containers) hull and crush berries one layer at a time using a potato masher.
• 1 c

  mashed banana (abt 2 medium)
• 3 c

  sugar
• 1

  11.75 oz pkg ball original fruit pectin
• STRAWBERRY-KIWI VARIATION:
• replace 1 cup peeled crushed kiwi (abt 4 small) for the mashed bananas
• BERRY FREEZER JAM: (BLACKBERRY, BLUEBERRY OR RASPBERRY) THIS RECIPE YIELDS 6 (8 OZ.) HALF PINTS
• 3 c

  crushed berries (abt 2 1/4 lbs. or 6 6oz containers) crush one layer at a time using a potato masher.
• 2 Tbsp

  lemon juice (use only with blueberry)
• 5 1/4 c

  sugar
• 1

  11.75 oz. pkg ball original fruit pectin