Add fruit and lemon juice (see below) to blender until you have 4 level cups (can use marker on blender for cups). Sift in slowly 1 package of Surejell or Pectin, stirring vigorously (can use blender to mix). Set aside for 30 minutes, stirring occasionally (can use blender).
At the end of 30 minutes, add 1 cup of light corn syrup. Mix well (blender). Once mixed, pour into pot/kettle. Heat up fruit mixture (dont boil).
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Measure exactly 5 ½ cups of sugar/splenda into a dry dish. Gradually stir this into the pot with the warmed fruit mixture. Warm to 100 degrees (about as hot as babys milk), warming will make the sugar dissolve.
When sugar is dissolved, jam is ready to pour into jars/eat. Makes 4 full pints.
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Boysenberry, Loganberry, Red Raspberry, Youngberry, Sour Plum- 4 cups of fruit No Lemon Juice
Black Raspberry, Fig, Peach, Blackberry, Sour Cherry, Strawberry, Elderberry- 3 Ύ cups of fruit Ό cup lemon juice
Apricot, Sweet Cherry, Sweet Plum, Grape, Blueberry, Huckleberry- 3 ½ cups of fruit ½ cup lemon juice
when mixing berries, use which ever you have the most of for lemon juice.
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