Less-Sugar Freezer Jam

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  • 4 cups mashed fruit (about 4-5 pints berries or 4-5 pounds stone fruit)
  • 3 cups sugar
  • 1 box Sure Jell Pectin for Less or No Sugar Needed Recipes
  • 1 cup water
  • 6 (8 ounce) glass canning jars or plastic containers with tight-fitting lids


Wash containers, dip in boiling water and air dry.
Wash and trim fruit, peeling if necessary.
Mash fruit and measure exactly 4 cups.
Reserve excess fruit for another use.
In a small saucepan, combine sugar, pectin and water.
Bring to a boil. Boil for 1 minute, stirring constantly.
Add pectin-sugar mixture to fruit and stir until well combined.
Fill containers with jam, leaving 1/2 inch headspace.
Wipe tops of containers and seal.
Let sit at room temperature for 24 hours, then refrigerate for up to 3 weeks or freeze for up to 1 year.
Thaw frozen jam in refrigerator.

Recipe from Central Market Mill Creek - Culinary Resource Center
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