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Blueberry Jam
2 envelopes of Knox Gelatin
1 cup of sugar
2 tablespoons of lemon juice reconstituted
3/4 cup of water
16 ounces of thawed frozen blueberries
DIRECTIONS:
1. Dissolve 2 envelopes of Knox gelatin with 3/4 cup of water.
2. Add 2 tablespoons of lemon juice, sugar, and blueberries.
3. Put mixture in pan. Put pan in macahine. Press SELECT
until the number"11" is displayed indicating the Jam cycle.
4. When cycle is finished pour into sterile jars.
5. Let cool 3 hours before refrigerating.
6. Store in refrigerator up to 4 weeks. Makes 1 pint.
Pineapple Jam
2 envelopes of Knox Gelatin
3/4 cup of liquid**
20 ounce can crushed pineapple drain and reserve juice
1/2 cup of sugar
1 tablespoon of reconstituted lemon juice
DIRECTIONS:
1. **Drain pineapple juice and add enough water to make 3/4 cup of liquid.
2. Mix together liquid and gelatin until it is dissolved.
3. Combine sugar, lemon juice, and drained pineapple.
4. Put mixture in pan. Put pan in macahine. Press SELECT
until the number"11" is displayed indicating the Jam cycle.
5. When cycle is finished, pour into sterile jars.
6. Let cool 3 hours before refrigerating.
7. Store in refrigerator up to 4 weeks. Makes 1 pint.
Strawberry Jam
1 pound of frozen whole unsweetened strawberries
3 1/3 cups of sugar
3 ounces of liquid pectin
DIRECTIONS:
1. Layer in order.
2. Put mixture in pan. Put pan in macahine. Press SELECT
until the number"11" is displayed indicating the Jam cycle.
3. Repeat cycle (requires 2 cooking cycles).
4. When cycle is finished pour into sterile jars.
5. This jam will take a week to set up.
6. It will set up quicker if placed in the refrigerator.
Jams