Certo Quick and Easy Freezer Jams

 Freezer jams and jellies have softer sets than cooked jams or jellies but can be prepared in about half the time. CERTO IS IN A BLUE BOX, AND CONTAINS 2 FOIL PACKETS OF A LIQUID PECTIN, UNLIKE OTHER SURE-JELLS.

1. Use dry measuring cup to measure the exact amount of prepared fruit. (USE FIRM FRUIT FOR BEST FLAVOR AND RESULTS.    I HAVE USED A BLENDER TO BLEND UP THE FRUIT BUT YOU COULD ALSO CUT THE FRUIT VERY SMALL AND USE A POTATO MASHER.  I DO ENJOY SEEING BITS OF FRUIT IN THE JELLY SOMETIMES SO YOU WOULD BLEND SOME SMOOTH AND LEAVE SOME SMALL CHUNKS).

2. Measure the exact amount of sugar into a separate bowl with the dry measuring cup.  (DO NOT REDUCE THE SUGAR OR USE SUGAR SUBSTITUTES SINCE THIS WILL RESULT IN SET FAILURES).

3 Add sugar to prepared fruit.  Mix well  Let stand 10 minutes, stirring occasionally.

4. Combine pectin, lemon juice (if listed in the recipe) and water in a small bowl.  Add to fruit; stir 3 minutes or u til sugar is completely dissolved.

5. Pour into prepared containers, leaving 1/1" space at the top of each for expansion during freezing; cover with lids.

6. Let stand at room temperature 24 hours or until set.  Refrigerate up to 3 weeks or freeze up to 1 year.  If frozen, thaw in refrigerator before using.

STRAWBERRY...makes about 4 cups

4 cups of strawberries

1 lemon

Remove and discard strawberry stems,  Crush strawberries

2 cups crushed strawberries

2 T fresh lemon juice but you can use bottled juice

4 cups sugar

1 pouch CERTO

PEACH...makes about 7 cups

2-1/4 pounds peaches

3 lemons

Peel, pit and finely chop peaches

2-3/4 cups finely chopped peaches

1/3 cup fresh lemon juice

6-1/2 cups sugar

2 pouches CERTO

RHUBARB ORANGE JELLY

10 CUPS CHOPPED RHUBARB

1 ORANGE

1-1/2 CUPS WATER

1 (49G) FRUIT PECTIN CRYSTALS

3-1/4 CUPS SUGAR 

• 
  
• • Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges
  • & add to pot.
  • Add rhubarb & water and bring to a boil, stirring occasionally; 
  • reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.
  • Mash any chunks with a potato masher or immersion blender.
  • Wet & wring out jelly bag and suspend over large measuring cup or bowl; 
  • fill with rhubarb mixture and let drip, without squeezing the bag, 
  • until the juice measures 2 cups, about 2 hours.
  • If you don’t end up with 2 cups of liquid, top up with orange juice 
  • Mix pectin crystals with ¼ cup of sugar and stir into the rhubarb liquid in a large, 
  • clean Dutch oven or preserving pot.
  • Bring to a full rolling boil over high heat, add the remaining sugar & return 
  • to a full boil, stirring with a wooden spoon; boil hard, stirring, for a minute.
  • Remove from heat, skim off any foam with a large metal spoon and 
  • fill hot 1 cup (250ml) canning jars, leaving ¼ inch head space.
  • Remove any air bubbles, wipe rims & cover with prepared lids; 
  • screw on bands until resistance is met, then increase to fingertip tight.
  • Boil in boiling water canner for 10 minutes
  • 
    
  "I've made this slightly tart jelly twice since the recipe appeared in the 
  June 2006 issue of 
  Canadian Living magazine. I used an orange from Africa with red pulp 
  & the red portion of my
   rhubarb - hence a nice red jelly. you could also use orange juice. 
  We love it on toast but I'm going to try it as a glaze on a pork loin roast!"