Peach Jam

Ingredients:

1 quart finely chopped, pitted/cored, peeled peaches
7 1/2 cups sugar
1/4 cup lemon juice
1 pouch liquid pectin

Directions:

Combine fruit, sugar and lemon juice in a large saucepot.
Bring slowly to a boil, stirring until sugar dissolves.
Stir in liquid pectin.
Return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4-inch headspace.
Adjust 2 piece caps.
Process 10 minutes in a boiling-water canner.

Berry Freezer Jam

Ingredients:

1 qt. berries
4 c. sugar
1 box pectin

Directions:

When you buy the pectin, there will be instructions inside for the "quick & easy" version or the no-cook version. Follow those instructions. Depending on the different pectin brands, the amount of ingredients may vary, so follow the pectin instructions you are using. This recipe yields 5 containers (8 oz. each).

(Submitted by Maggie Richards)

Strawberry Freezer Jam (sweetened with agave nectar)

Ingredients:

4 c. crushed strawberries
1 1/2 c. agave nectar (can be found at Walmart or Whole Foods, probably other places, too)
1 pkg. pectin, low or no sugar kind
3/4 c. water

Directions:

Combine strawberries and agave in a bowl. Combine pectin and water in a small saucepan. Bring to a boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving 1/4-inch head space. Put lids on. Let stand at room temperature until set (24 hours). Label and freeze. Yield: about 7 half-pints

(submitted by Janis Hansen, from simplehealthytasty.blogspot.com)

Blackberry Jam (sweetened with honey)

Ingredients:

8 c. blackberries, cooked and smashed
4 c. honey
1/4 c. pectin

Directions:

Bring to a full-rolling boil (it won't stir down) and boil for 4 minutes. Pour into hot sterilized jars and seal.

(submitted by Janis Hansen, from Ann Cue's recipe book Cooking for Consciousness)