30 Minutes To Homemade Surejell Mango Freezer Jam Recipes

MANGO JAM RECIPE

Steps:

• Clean & sterilize jars, lids and rings.
• Measure 3 cups of sugar into a large bowl. Remove ¼ cup sugar and in a separate bowl, mix it with the powered Sure-Jell. Set aside both mixtures; the sugar and Sure-Jell/sugar.
• Peel the mangos, remove the seeds. Chop into a small 1/2 dice. You will need 5 1/2 cups chopped mango. Clean raspberries, measure 1/2 cup - add both to a heavy bottom stock pan on the stove. Add in the spices, lemon, butter and Sure.Jell/sugar mixture and stir thoroughly.
• Mash the raspberries and mango pulp with a potato masher.
• Place mixture over high heat and bring to a boil stirring constantly. When it comes to a hard rolling boil (one that you can't stir down) add the remaining sugar and return to a boil, again stirring constantly.
• Boil hard for exactly one minute and remove from heat. Ladle into clean, sterilized jars.
• Clean the tops of the jars carefully (so you get a good seal). Place lids on jars and screw on the rings.
• Place the jam in a hot water bath for 10 minutes - this will help seal the jars. Remove from heat and place them on a heatproof surface (I usually use a heavy cutting board. You'll hear the jars make a popping noise as they seal. You can check to see if the jars have sealed by pressing down in the center of each jar. If it is sealed, it will not move. If it didn't seal the "button" on the top will pop up & down.

30 MINUTES TO HOMEMADE SURE.JELL MANGO FREEZER JAM

Steps:

• Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit mangos. Mash fruit. Measure exactly 3 cups prepared fruit into large bowl. Add lemon juice and sugar; mix well. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (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. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

30 MINUTES TO HOMEMADE FREEZER JAM

Steps:

• Rince clean plastic containers and lids with boiling water. Let dry throughly.
• Mix fruit and sugar until well blended. Let stand 10 minutes,stirring occasionally.
• Add water to pectin in a saucepan, stir, bring to a boil on high heat, stirring constantly. Boil and stir for 1 minute. Add to fruit mixture, stir 3 minutes, or until sugar is disssolved and no longer grainy.
• Pour immediately into containers, filling each to within 1/2 inch from the top. Wipe off thr top rims of containers, immediately cover with the lids. Let stand at room temperature for 24 hours. Store in refrigerator up to 3 weeks, or freeze up to 1 year..If frozen, thaw in refrigerator before using.
• My added tips. Put your containers on to a cookie tin, before filling...less mess. Date your containers....before filling for storing. You might want to use less sugar...I use 2-1/2 cups. The lAST PHOTO: Is the raspberry candle, I made and wanted to share it with you.. Nancy 6/12/12

30 MINUTES TO HOMEMADE SURE.JELL® MIXED BERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Separately mash blueberries, then raspberries. Measure exactly 1/2 cup of each into bowl with strawberries. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 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.

30 MINUTES TO HOMEMADE SURE.JELL PLUM FREEZER JAM

Steps:

• 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.

30 MINUTES TO HOMEMADE SURE.JELL PEACH FREEZER JAM

Steps:

• Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 3 cups prepared fruit into large bowl. Add sugar and lemon juice; mix well. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (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. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)