Recipes posted on August 12, 2011 15:20
5 cups of any "stone" fruit (one with a pit) - about 3 pounds OR
2 1/2 pounds of any berry fruit, slightly mashed
1/2 cup lemon juice (from 2 lemons
Bring to a boil, add in:
2 1/2 cups sugar 1/3 cup powdered no sugar needed pectin (1 3/4 oz)
Stir until dissolved, bring back to a boil, cook for one minute.
Remove from the heat. Put into containers (Makes about 7 cups)
Cool completely, then freeze. Keeps for up to 6 months.
2 Tablsp jam = 40 calories