Berry Freezer Jam
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 204. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 cups blackberries, raspberries, or strawberries, caps removed
- 4 cups sugar
- 1/4 teaspoon finely shredded lemon peel or orange peel
- 1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin
- 2 tablespoons lemon juice
Instructions
- Crush berries. Measure 2 cups blackberries or raspberries, or 1 3/4 cups strawberries. In a bowl combine berries, sugar, and lemon peel or orange peel. Let stand 10 minutes.
- Combine pectin and lemon juice. Add to berry mixture; stir for 3 minutes.
- Ladle at once into jars or freezer containers, leaving a 1/2-inch headspace. Seal; label. Let stand at room temperature about 2 hours or till jam is set. Store up to 3 weeks in the refrigerator or 1 year in the freezer.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Many jars of raspberry jam (19778995921).jpg" by Ruth Hartnup from Vancouver, Canada; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Many_jars_of_raspberry_jam_(19778995921).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.