July 10, 2018
Condiments, Fruit, Peach,
Canning/Preserving, Summer, Stove Top, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Gifts more
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"made for "you want a what?" recipe game. Makes 13 cups"
Rinse thirteen 1-cup plastic containers and lids with boiling water.
In a blender or food processor, cover and process fruits and cherry juice in batches until smooth.
Transfer to a large stockpot;
Stir in pectin and bring to a rolling boil over high heat, stirring frequently.
Add sugar and return to a rolling boil.
Boil 2 minutes, stirring constantly.
Remove from heat.
Immediately fill all containers to within 1/2 in. of tops.
Wipe off top edges of containers with white vinegar
Immediately cover with lids.
Let stand at room temperature 24 hours.
Jam is now ready to use.
Refrigerate up to 3 weeks or freeze up to 1 year.
Thaw frozen jam in refrigerator before serving.
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