No-Cook Freezer Recipes – Blender/Food Processor Required

(other dry and liquid sweeteners, including any artificial sweetener, can be substituted for the sugar or honey).

Jam

Fruit to buy or Pick

How to Prepare Washed Fruit

Measured Ingredients

Pectin Calcium Water

Yield (cups)

Strawberry Raspberry♦ Blackberry♦

2 qts

Remove hulls; mash room temperature berries

4C mashed berries ½-1C honey or 1+C sugar ¾C water

3t Pectin powder 4-12t calcium water

5-6

Peach Apricot

3 lbs 1-2 lemons

Pit, chop, mash or peel, pit, mash fruit. Bring to boil in pan. Boil for 2 min. while stirring. Let cool in bowl.

4C mashed, boiled, cooled fruit ¼C lemon juice ½-1C honey or 1+ sugar ¾C water

4t Pectin powder 4-12t calcium water

6

♦May not jell well as a raw jam. If not; put runny jam in pan, bring to boil and stir 1-2 min. Jells when cool. Store cooled jam in freezer. Lasts 2-3 weeks in refrigerator.

No-Cook Freezer Directions 1.Wash and rinse air tight 8 oz containers 2. Prepare fruit. Measure fruit into large bowl with lemon juice (if called for in recipe)

3. Measure sugar or honey or sugar substitute. Add to fruit; stir well. 4. Bring water to a boil. Put in blender/food processor. Add proper amount of Pectin powder and blend 1-2 min. until all powder is dissolved.

5. Add hot liquid Pectin to fruit; stir until well mixed.

6. Add 4t calcium water from little jar; stir well. Jell should appear. If not, continue adding 1t calcium water and stirring well until jell appears. Jell may be softer than cooked jam.

7. Fill containers to within ½" of top. Put on lids. Store in freezer immediately. Keep in refrigerator to eat and after thawing. Lasts about 1 week in refrigerator.

Cooked “All Fruit” recipes – Blender/Food Processor Required

Jam

Fruit to buy or Pick

How to Prepare Washed Fruit

Measured Ingredients

Pectin Calcium Water

Yield (cups)

Blackberry* Blueberry* Raspberry Strawberry

1½ qts *1-2 lemons Frozen concentrated juice ± (e.g. apple, white grape)

Remove stems or hulls; mash berries.

3C mashed berries *¼C lemon juice 1C juice concentrate

2t Pectin powder 4t calcium water

4

Peach Apricot

2½ lbs. 1-2 lemons Frozen concentrated juice ±

Pit, chop and mash or peel, pit and mash fruit.

3C mashed fruit ¼C lemon juice 1C juice concentrate

3t Pectin powder 4t calcium water

4

Jelly

Apple Cider

9C apple cider

Boil 8C apple cider down to 4C

4C boiled down cider 1C apple cider

4t Pectin powder 4t calcium water

5

Cooked “All Fruit” Directions

1. Wash and rinse jars; let stand in hot water. Bring lids and rings to boil; turn down heat; let stand in hot water.

2. Prepare fruit or juice. Measure fruit or juice into pan with lemon juice (if called for in recipe). Do not add 1C juice concentrate or 1C apple cider.

3. Add proper amount of calcium water from little jar into pan; stir well 4. Bring 1C concentrate or 1C apple cider to a boil separately Put in blender/food processor. Add proper amount of Pectin powder; blend 1-2 min. until all powder is dissolved.

5. Bring fruit in pan to a boil. Add pectin- concentrate or pectin-cider; stir until well mixed. Bring back to boil and remove from heat. 6. Fill jars to ½ " of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 5 min. (add 1 min. for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals – lids should be sucked down. Lasts about 3 week once opened.

Pectin completes its jell when thoroughly cool. Cannot be safely sealed

with paraffin. Color changes over time do not affect flavor or quality.